Festive Macaroni and Cheese |
|
 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
It looks like something from Christmas, tastes like something from summer, and makes you feel like you're over at grandma's. This is a nice, healthy, flavorful macaroni. Feel free to add a bit of shredded chicken if you feel like it. Ingredients:
4 tablespoons butter |
5 tablespoons flour |
3 (12 ounce) cans evaporated milk |
1 cup milk |
1 cup american cheese, cubed |
4 cups sharp cheddar cheese, shredded |
2 teaspoons dry mustard |
1 teaspoon nutmeg |
2 teaspoons salt |
1/2 teaspoon pepper |
2 teaspoons hot sauce |
1 lb elbow macaroni |
2 shallots, chopped |
1 bell pepper, seeded and chopped |
2 jalapeno peppers, seeded and chopped finely |
1 lb broccoli, thawed and chopped or 1 lb cauliflower, mix thawed and chopped |
2 (14 ounce) cans diced tomatoes, drained |
2 cups breadcrumbs |
Directions:
1. In a large skillet, sauté scallions, bell pepper, and jalapeno until softened; drain.
2. Cook macaroni just until al dente, 8-10 minutes.
3. In a large saucepan, melt butter over medium heat.
4. Add flour; whisk while cooking, and cook until smooth and lightly browned.
5. Whisk in evaporated milk, milk, and spices; stir until thickened.
6. Stir in American cheese; allow to melt thoroughly. Add cheddar in one-cup increments, melting thoroughly between additions.
7. Mix sauce with vegetables and pasta; add to greased 13 x 9 inch pan.
8. Top with breadcrumbs.
9. Bake, uncovered, at 350 F 40-45 minutes or until hot and bubbly.
|
|