Preheat oven to 350 degrees and have a casserole dish pre-greased and
ready. Bring a large stock pot of water to a boil; add a generous amount
of salt; add elbows and boil steadily until al dente; drain in colander.
While pasta is draining, melt butter over medium heat in the same pan
you cooked the pasta in; add flour and stir with a whisk until a creamy
consistency develops.
Pour in enough milk such that there is enough room for all the cheese
to be melted without the mixture being too thick or too thin (about 3-
5 cups...eyeball it and adjust accordingly!). Stir constantly with
whisk until a coating is able to form on the back of a spoon. Add in
cayenne, nutmeg, dried mustard, paprika, a slight pinch of salt, and a
pinch of black pepper.
When the mixture is just the right thickness, add the cream cheese
until it completely melts; remove pan from stove and stir cheddar in
until it completely melts. Pour the entire mixture into a greased
casserole, top with blended mixture of parmesan & breadcrumbs, drizzle
with EVOO, and bake at 350 degrees until golden bubbly (about 25-30
minutes). Allow to rest for at least 5-10 minutes until serving.
Serving
Suggestions
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Originally Submitted
12/30/2011
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