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Katy's Mac 'n' Cheese Recipe

   
 

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     Katy's Mac 'n' Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   30 min.

Ingredients
1 lb. elbow macaroni (white)
1 stick of butter
1/2 cup all-purpose flour
3 - 5 cups of whole milk or 2%
Dash of cayenne pepper
1/4 tsp. of nutmeg
1/2 tsp. of dried mustard
2 tsp. of paprika
4 cups of freshly grated, extra-sharp cheddar
 
1/2 of a regular-sized block of cream cheese
1/3 cup of Panko breadcrumbs
1/2 cup of freshly grated Parmesan cheese
Kosher salt, to taste
Black pepper, to taste
Olive oil, enough for drizzling

Instructions
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
Add directly to your rear and skip the middle man!


Originally Submitted
12/30/2011





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