MAC AND CHEESE FOR 40 MAC
Top with remaining cheese.ĥ0 MAC & CHEESE RECIPES : RECIPES AND COOKING : FOOD. Sprinkle one cup of the remaining cheese over the top. Pour half of the mixture into the prepared dish. Add 2 bags (4 cups) of the cheese and whisk until melted.Continue to whisk and cook for about 5 minutes, or until the mixture has thickened. Slowly add the cream, whisking constantly. Gradually add the milk, whisking after each addition. Cook, whisking constantly, for about 1 minute. In a large pot, melt the butter over medium heat.Measure milk and cream and allow them to come to room temperature. Cook the pasta to just under al dente in salted water according to the package instructions.Top with remaining cheese.Ĭuisine American Estimated Reading Time 6 mins Category Side Dish Reduce heat to low.ĬHEESIEST MAC AND CHEESE FOR A CROWD - SOUTHERN BITE Whisk regularly for approximately 8 minutes, until thick. Add the milk and mustard, whisking to a smooth consistency.The butter and the flour should be integrated and slightly bubbly. Whisk constantly for approximately 6 minutes. Using a large pot, melt butter over medium low heat and add the flour.Once the macaroni is cooked, drain and set aside. The macaroni will soften up more later on when its combined with all of the other ingredients and baked. Follow package instructions for the macaroni, but cook to a very firm texture.…Ĭuisine American Category Main Course Servings 16 Total Time 40 mins Using a large pot, melt butter over medium low heat and add the flour. Once the macaroni is cooked, drain and set aside.It holds up great for hours and does not get dried out. I transfer it to the slow cooker and keep it on the warm setting. I have made this recipe before for potlucks and parties and made it as directed above but skipped the final step of baking. For a crispy topping try adding toasted panko breadcrumbs or crushed ritz crackers on top!.I’ve made this recipe with leftover diced ham and broccoli and it is delicious.Crumbled bacon would be amazing in this!.For some added spice add in some pickled or fresh jalapeños.Reheat: On the stove top with a splash of milk or cream.Store: Leftovers in an airtight container in the refrigerator for up to 4 days.Place in the oven uncovered and bake for 20-25 minutes or until golden brown. Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese.Season with more salt to taste if desired. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Make sure to keep the milk moving to avoid burning. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Add in flour and whisk constantly for 2 minutes. Make cheese sauce: Meanwhile melt butter in a large pot.Grease a 9 x 13 pan with nonstick cooking spray. Boil pasta: In salted water until al-dente according to package instructions.Seasonings: This macaroni and cheese is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt and pepper!.I sometimes like to do half gruyere half sharp cheddar cheese! Extra sharp cheddar cheese: I love using extra sharp cheese however gruyere, gouda, monterey jack or Colby jack would also be amazing in this.Milk: I use 2% because that is what I typically have on hand.
MAC AND CHEESE FOR 40 FREE
If you are gluten free you can substitute cornstarch for the flour. Flour: Is used to thicken up the sauce.Butter: I use 1 whole stick on butter in this homemade macaroni and cheese.I love using elbow macaroni however cavatappi pasta would also be great too! Any longer and the noodles will become mushy after baking. Elbow Macaroni: I cook until al dente.This Baked Macaroni and Cheese recipe only takes 45 minutes to make start to finish.
The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top! Then I stir in extra sharp cheddar cheese. This macaroni and cheese recipe starts of with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. This Macaroni and Cheese is comfort food at it’s finest.
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