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Creamy Macaroni and Cheese Recipe

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This recipe for Creamy Macaroni and Cheese, by , is from My Miscellaneous Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Chadwick


16oz. elbow macaroni
7 T. salted butter
cup flour
2 cups milk
2 cups half and half
8oz. sharp cheddar cheese, shredded
4oz. Gruyere cheese, shredded
1 tsp. salt
tsp. pepper
tsp. paprika
1 tsp. onion powder
tsp. garlic powder
tsp. dry mustard

Preheat oven to 325. Bring 5 cups of water to a boil over high heat. Add dry pasta and tsp. salt. Cook for 6-7 minutes. Remove from heat, drain and rinse in cold water. Return to pot and set aside. Heavily grease a large 9x13-inch baking dish with butter and set aside. Combine cheeses and mix well. Set aside. Melt remaining butter in a large saucepan over medium heat. Add flour, whisk to blend and continue whisking for about 2 minutes. Gradually add in the milk and half and half, whisking constantly. Sauce should remain just below a simmer. Add remaining salt, pepper, paprika, onion powder and garlic powder. Whisk to blend and continue whisking and cooking until sauce thickens (about 2 minutes). Remove from heat. Divide cheese in half. Gradually add half of cheese to pan stirring constantly until melted and smooth. Add cheese sauce to cooled pasta until it is well coated with the cheese. Pour half of the macaroni and cheese into the prepared dish. Divide remaining cheese in half. Top with half of remaining cheese. Add remaining macaroni and cheese to dish. Top with remaining cheese. Bake until bubbly and golden, .about 35 minutes.




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