Friday, May 18, 2012

Super creamy macaroni and cheese

Super creamy macaroni and cheese

creamy macaroni and cheese
  • 2 cups uncooked macaroni or baby shells
  • 2-1/2 cups milk, preferably 2 per cent
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • Pinch of cayenne pepper
  • 2 cups grated light cheddar cheese
  • 2 tbsp butter
  • 1/4 cup all-purpose flour

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.

Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups cheese. Continue stirring until melted.

When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.
It’s great as is or turn into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup cheese. Broil on top rack of preheated oven until cheese melts, about 5 minutes

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