I got this recipe from a Salud cooking class with Rebecca Lang. It is delicious! It makes a lot, so you may want to use a couple smaller containers to freeze part of the recipe.
Creamy Mac and Cheese
½ cup butter or margarine
½ cup all purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic
2 cups half and half
2 cups milk
2 (10oz) blocks sharp Cheddar cheese, shredded and divided
1 (10oz) block extra sharp Cheddar cheese, shredded
1 (16oz) package elbow macaroni, cooked
Melt butter in large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8-10 minutes or until thickened. Stir in half of sharp cheddar cheese. Stir in extra-sharp cheddar cheese until smooth. Remove from heat. Combine pasta and cheese mixture and pour into lightly greased 9x13 baking dish. Sprinkle with remaining sharp cheddar cheese. Bake at 350 for 20 minutes. Bake 15 minutes longer for a crusty top.
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