Mac & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 160z Cavatappi noodles
2C. half & half 9room temp)
2 C milk (room temp)
½ C butter
½ C flour
2 C cheddar cheese (freshly shredded)
2C Gruyere Cheese (freshly shredded)
12 oz. Velveeta cheese (cut into cubes)
1 C sour cream
1 t. seasoned salt
½ t. seasoned pepper
1T. Worcestershire sauce
½ t. dry mustard
pinch of nutmeg
1 t. dried parsley
Topping:
1 C panic bread crumbs
3T. melted butter
1t. dried parsley
½ t. kosher salt
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Directions: |
Directions: Preheat oven to 350º. Prepare 4 quart casserole dish with cooking spay or butter and set aside.
Cook noodles for 8 minutes in large pot. Drain and return them to the pot.
While noodles are boiling, start cheese sauce. In large saucepan over med heat, melt butter. Add flour and whisk until incorporated into butter and turns light brown. Slowly pour in the Half & Half and milk but only small amounts at a time. Constantly whisk to make sure there are no lumps in the sauce. Add worcestershire sauce and stir to combine. Add salt, pepper, mustard, nutmeg & parsley.into sauce and cook for 6-8 min,, stiring constantly as not to burn the mixture. Remove from heat.
Stir in Velveeeta cheese stir until smooth. Add cheddar cheese and whisk until smooth. Pour cheese sauce into noodles.
Pour half of noodle mixture into casserole dish. Sprinkle 1½ C of guryere cheese over top of noodles. Dollop sour cream over top of cheese and spread evenly over cheese.
Pour rest of noodles on top and sprinkle with the other ½ C of gruyere on top
In a medium bowl combing topping ingredients together until well blended and sprinkle on top.
Bake in oven for about 30 min or until golden brown. Allow to rest for about 5-10 min before serving.
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Number Of
Servings: |
Number Of
Servings:says 8 as entree, 10-12 as side dish |
Preparation
Time: |
Preparation
Time:20 min and 30 min bake time |
Personal
Notes: |
Personal
Notes: I combined two recipes to make this. I recently made it for a big party and it was a hit! The recipe suggested using the cavatappi noodles because they are sturdier than other noodles, but guessing any pasta noodle would work. I actually had more sauce than I needed so I saved it and used a little every time I reheated the leftovers. The other thing is I shredded the cheese from blocks. From all I have read the preshredded cheese in bags, although easier, have some type of coating on them and prevent them from melting well in a dish. I also did not use the topping because I had so much Mac & Cheese there was really no room for the topping. Next time I might use a bigger dish or divide it into 2 dishes. Had no room in the oven for two dishes though! LOL Instead of using the milk I used all Half & Half which made it quite rich. Obviously not a low cal dish!
Also a note about the worcestershire sauce. If you want to make this a totally vegetarian dish you cannot use any sauce. I have a strict vegetarian friend that said the first ingredient in worcestershire sauce is anchovy paste. Sure enough, looked at my bottle and there it was. Annies brand is vegan and I have found a couple others out there without the anchovy. Who knew?
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