JMB1976
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    • JMB1976

      This is my mac and cheese recipe and it’s the best you’ll ever have. try it! I dare ya! It’s not quick but it’s worth it!  Ingredients: 16 Oz of small elbow Macaroni
      a lot of smoked paprika
      1 teaspoon of Dry Mustard
      1/2 teaspoon of Black Pepper
      1 teaspoon of salt
      8 cups of Mexican Blend HEB shredded cheese
      6 tablespoons of Unsalted sweet cream butter
      5 cups of whole milk
      1/2 cup of flour Preheat oven to 375 Degrees Cook pasta until it is still slightly undercooked…..pour cold water over so it doesn’t continue to cook after you drain it. In a large Sauce Pan, melt the butter over medium heat After butter is melted, combine the salt, dry mustard, flour, pepper and some paprika (2 teaspoons about) and stir/whisk over a medium heat until smooth (about 2 minutes) Slowly add and whisk the milk to the mixture until it’s all added, then stir/whisk constantly for about 12 minutes until it’s thickened. Remove sauce from heat and slowly stir in 4 cups of cheese until the sauce is smooth. Combine sauce and macaroni and stir until it’s all evenly distributed. in a casserole dish, sprinkle a small layer of cheese on the bottom and add about half of pasta and sauce in. add a nice layer of the shredded cheese to the top of the layer and then sprinkle with more smoke paprika Add the rest of the pasta and sauce and again put another generous layer of cheese on top, and then sprinkle with smoked paprika Bake for about 35 to 40 minutes and you’re done!

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