Tuesday, April 17, 2012

Creamy Mac & Cheese

Time for some more southern cooking! My Mac&Cheese is pretty well known, if I must toot my own horn. I decided recently though to try a new recipe. I was a bit skeptical and made a few changes from the original recipe I had found, but this one was a huge hit at a recent cookout. I must say it may be one of my new go to recipes.

What you will need:
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt (I usually add less)
1/2 teaspoon pepper , to taste (I always add more)
1/4 teaspoon cayenne pepper , to taste (I always add more)
1/4 teaspoon garlic granules
2 cups half-and-half
2 cups milk
2 (10 ounce) packages sharp cheddar cheese , shredded and divided (I use Cracker Barrel)
1 (10 ounce) package extra-sharp cheddar cheese , shredded (I use Cracker Barrel)
1 (16 ounce) package elbow macaroni , cooked

What you will do:

1: In a big skillet, melt the butter over medium-high heat.
2: Whisk the flour in gradually until the mixture is smooth.
3: Cook and whisk continually for 2 minutes.
4: Add in salt, pepper, cayenne, and garlic; stir to combine.
5: Gradually whisk in half-and-half and milk.
6: Cook and whisk continually for 8-10 minutes or until mixture is thickened.
7: Add in half of the sharp cheddar cheese; stir.
8: Add in all of the extra-sharp cheddar cheese; stir until smooth.
9: Take skillet off stove burner.
10: Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
11: Sprinkle with the remaining sharp cheddar cheese.
12: Bake in a 350° oven for 35 minutes (may need to bake longer for a crispy top).

I totally forgot to take a picture of this one, but take my word for it! You will want to try this one.

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