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Kay's Macaroni and Cheese

When I first started making this baked mac and cheese, I used the long uncut macaroni pasta, but now I use shells or elbow.  I loved it as the whole unbroken macaroni, but Mike and Mandy both prefer a smaller pasta.  You use whichever pasta you prefer.

20 oz. macaroni, boiled and drained
5 T butter
3 T all-purpose flour
3 cups whole milk
1 tsp. black pepper
1/2 tsp. ground mustard
1/2 tsp. paprika
8 oz. cubed Velveeta
8 oz. shredded Mozzarella cheese
8 oz.  shredded mild cheddar cheese
8 oz.  shredded Colby and Monterrey Jack blend cheese
4 oz.  shredded  fresh grated Parmesan cheese (not the green can kind!)

Preheat oven to 350 degrees.  In large saucepan, melt butter on medium-low heat.  Add flour and stir for about 2 minutes.  Add milk and whisk fully.  Add pepper, mustard, paprika, and cubed Velveeta.  Stir constantly until Velveeta is melted.  Then add each additional cheese, stirring until fully melted.  Remove from heat and mix in pasta.  Pour into casserole.  Bake for 25 minutes until bubbly and lightly browned. Remove from oven and you can top with bread crumbs, Ritz cracker crumbs, or more cheese.  Bake for an additional 5 minutes.   It is very cheesy and I like it without any additional topping. 

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