- July 1, 2018 at 5:46 pm #387383mosParticipant
Elbow Macaroni and Cheese
3 cups elbow macaroni, uncooked
1.5 cups mozzarella
1.5 cups cheddar
6 tbs butter, divided
1/4 cup flour
3 cups milk
4 oz American cheese, cubed
1/4 cup blue cheese, crumbled
1/2 tsp Dijon mustard
1/4 cup parmesan, divided
1/4 cup panko bread crumbs
Heat oven to 375°.
Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water. Drain.
Combine shredded cheeses. Reserve 1/2 cup for topping.
Melt 5 tbs butter in Dutch oven on low heat. Add flour.
Mix well. Cook 2 min or until hot and bubbly, stirring constantly. Do not cook until browned.
Whisk milk gradually into butter mixture.
Cook on medium heat 5 min or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
Add remaining shredded cheese mixture to the sauce along with the American cheese, blue cheese, mustard and 2 tbs Parmesan. Cook 3 to 5 min or until American cheese is completely melted, stirring constantly.
Add macaroni. Mix well. Spoon into 13×9-inch baking dish sprayed with cooking spray.
Melt remaining butter.
Mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
Bake 25 to 30 min or until top is golden brown, and macaroni and cheese is hot and bubbly around edges. Serves 8
- You must be logged in to reply to this topic.