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1 lb. dry elbow macaroni pasta
½ container salted butter
½ container all-purpose flour
2 glasses drain, at room temperature (I utilize 2%, but entire drain will too work well)
2 mugs half-and-half, at room temperature
1 teaspoon Worcestershire sauce
12 ounces cubed Velveeta cheese, at room temperature
3 mugs ground sharp cheddar cheese, partitioned (at room temperature)
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon dark pepper
Pinch of nutmeg

How To Form Rich heated Mac And Cheese
Preheat broiler to 325 degrees F. Oil a 9 x 13-inch preparing dish and set aside.

In a huge pot of salted bubbling water, cook pasta for 1 miniature less than the bundle recommendation for al dente (approximately 8 minutes). Deplete and hurl with a sprinkle of olive oil to avoid staying.

While the pasta bubbles, soften butter in a expansive Dutch stove (almost 6-7 quarts) over medium warm. Include flour; cook, whisking continually, for 1 diminutive. Exceptionally steadily, whisk within the drain and half-and-half. Bring to a bubble over medium warm, whisking continually. Evacuate from the warm.


Whisk within the Worcestershire sauce. Slowly include all of the Velveeta cheese and half of the cheddar cheese (1 ½ glasses). Mix until the cheese is totally melted and smooth. Mix within the salt, dry mustard, pepper and nutmeg. Include cooked, depleted pasta and blend to coat.

Transfer to the arranged heating dish. Sprinkle remaining 1 ½ glasses of ground cheddar on beat. Prepare for 15 minutes, or until cheese is softened on beat and the sauce is bubbly.
For a crispier, browner best, pop the dish beneath the broiler for 2-5 minutes.

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