Basic Info
Baked mac and cheese.
From: Yust Cookbook
Yield: 24
Prep time: 45 minutes
Cook time: 60 minutes
Ingredients
- 6 tbsp butter - melted
- 1 lb elbow macaroni noodles
- 6 tbsp all-purpose flour
- 1 tsp dry mustard
- 1/2 tsp cayenne or cajun seasoning (for heat)
- 4 1/2 cup chicken broth
- 1 1/2 cup heavy cream
- 4 cups Colby cheddar cheese
- 2 cups Sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Cook macaroni until barely softened - Don't cook too long! Drain and spread out to let cool.
Heat butter, flour, mustard, and cayenne/cajun in a pot over medium-high heat, stirring constantly until golden brown and fragrant (about 1 to 2 minutes).
Slowly whisk in broth and cream and bring to a boil.
Reduce heat to medium and simmer until slightly thickened, about 15 minutes.
Take off the heat, then whisk in Colby, Sharp cheddar, 1 tsp salt, and 1/2 tsp pepper until smooth.
Stir cooked pasta into the sauce, breaking up any clumps until well combined. Pour mixture into a 9x13 baking dish.
Baking:
Preheat oven to 375° F.
Cover with foil and bake for 20 minutes.
Remove foil sprinkle with extra cheese or breadcrumbs and continue to bake until the top is golden brown (about 20 minutes longer).
Let cool for 10 minutes.
Tips
Note that this recipe uses DRY mustard. That is a spice, not the yellow mustard you put on a hot dog!