Creamy Macaroni and Cheese |
|
 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper, to taste |
1/4 teaspoon cayenne pepper, to taste |
1/4 teaspoon garlic granules |
2 cups half-and-half |
2 cups milk |
2 (10 ounce) packages sharp cheddar cheese, shredded and divided (i use cracker barrel) |
1 (10 ounce) package extra-sharp cheddar cheese, shredded (i use cracker barrel) |
1 (16 ounce) package elbow macaroni, cooked |
Directions:
1. In a big skillet, melt the butter over medium-high heat.
2. Whisk the flour in gradually until the mixture is smooth.
3. Cook and whisk continually for 2 minutes.
4. Add in salt, pepper, cayenne, and garlic; stir to combine.
5. Gradually whisk in half-and-half and milk.
6. Cook and whisk continually for 8-10 minutes or until mixture is thickened.
7. Add in half of the sharp cheddar cheese; stir.
8. Add in all of the extra-sharp cheddar cheese; stir until smooth.
9. Take skillet off stove burner.
10. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
11. Sprinkle with the remaining sharp cheddar cheese.
12. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
|
|