Creamy Macaroni and Cheese
Source of Recipe
*
Recipe Introduction
Yields 4 servings
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
List of Ingredients
16 ounces large elbow macaroni*
3 tablespoons unsalted butter
¼ cup flour
2 teaspoons mustard powder
1 cup whole milk, warmed**
1 can (12 ounces) evaporated milk, warmed**
1 cup (4 ounces) American cheese, chopped***
2 cups (8 ounces) extra sharp cheddar, shredded
1 cup (4 ounces) fresh Parmesan, gratedRecipe
1 Heat a large pot to boiling and cook the macaroni for the time instructed on the packaging minus 1 minute (ie. if the instructions say cook for 9 minutes, cook for 8 minutes). Reserve 2 cups of pasta water and drain.
2 To the now empty pot, heat the butter over medium heat until melted and foaming. Add the flour and whisk until no clumps remain. Whisk in the mustard powder until combined.
3 Stir in the two milks until combined. Bring to a boil and reduce heat to low to simmer. Simmer until thickened.
4 With the heat on low, add the American cheese, ½ cup at a time, and stir using an 8 figure motion until mostly melted before adding the next ½ cup. Repeat with the remaining cheeses.
5 Pour the cooked macaroni into the cheese sauce and stir until fully coated. If the cheese sauce is too dry, add in the reserved pasta water ¼ cup at a time until the desired consistency is reached. Serve immediately.
Notes
*I liked using the large elbows because there's that much more sauce in each bite, but feel free to use regular elbows!
**About 30 to 60 seconds in the microwave.
***Like Kraft Singles, found in the refrigerated section. DO NOT USE Velveeta.
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