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Mac 'n' Cheese
    Mac 'n' Cheese


    Servings: 8
    Prep Time: 15 minutes
    Stovetop Time: 20 minutes
    Cool Time: 5 to 10 minutes
    Broil Time: 5 minutes
    Start to Finish: 45 minutes
    Times are approximate


    3 1/2 cups uncooked macaroni pasta
    *For the sauce*:
    3 tablespoons butter
    1/4 cup all-purpose flour
    1 cup milk
    1 cup cream
    1 cup sharp cheddar (shredded)
    1 cup medium cheddar (shredded)
    1/4 cup Parmesan (shredded)
    2/3 cup Camembert (cut into 1/2-inch pieces)
    1/2 teaspoon smoked paprika
    *For the top*:
    1/2 cup sharp cheddar (shredded)
    1/2 cup medium cheddar (shredded)
    1/8 cup Parmesan (shredded)

    Suggested Items:
    Medium Saucepan
    Medium Stock Pot
    Medium Casserole Dish


    *To make the sauce*: In a medium saucepan, melt the butter over medium heat, then stir in the flour and cook to make a blond roux. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer, stirring so it does not stick to the bottom of the pan. Once it has thickened properly, shut off heat and add all cheeses and the paprika. Stir until cheese is completely incorporated. Salt to taste.

    *For the pasta*: In a medium stock pot, bring 3 quarts of water to a boil; season generously with salt. Add the pasta, and cook until tender. Drain the water.

    *Bring it all together*: Let both the pasta and the sauce cool for about 5 to 10 minutes. Combine the pasta and the sauce, and check again for salt.

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