Winter Recipes
Mac and Cheese
Ingredients Servings: 10 to 12 Measurements
Elbow macaroni 16 oz. box
Milk 8 C
White Sharp Cheddar 16 oz.
Mild Yellow Cheddar 16 oz.
Shaved Parmesan 4 oz.
Egg 1 egg
Butter 3 tbsp.
Flour 3 tbsp.
Black pepper 2 tsp
Onion powder 1 tsp
Salt 1 tsp
Instructions
Preheat the oven to 350. On medium high heat in a large pot bring water and a pinch of salt to a boil.
Once the water is boiling add elbow macaroni stir to ensure the noodles don’t stick together. Boil for 10 to 12 minutes or until fully cooked. Strain and drizzle with olive oil. Allow to fully cool.
In a medium sized bowl season noodles with black pepper, onion powder, and salt.
In a small bowl whisk the egg. Pour the egg onto the cooked macaroni noodles.
Roux: Heat a medium saucepan on medium heat. Add butter and allow to melt fully. Gradually add flour to the pan tablespoon at a time. Making sure to consistently whisk the mixture. Once all the flour is added for 10 minutes or light brown.
Cream sauce: 2 cups at a time gradually pour the milk into the pot. Making sure to whisk the mixture. Bring the mixture to a boil after every 2 cups. This cream sauce should be thick and creamy.
In a medium bowl, mix sharp cheddar, and white sharp cheddar together. Add half of all the cheeses into the cream sauce. Allow the cheese to melt in the sauce.
Mix the cooked macaroni and cheese sauce together.
Spray a 9x13 inch pan with non-stick spray. Then add the macaroni mixture to the baking pan. Add the rest of the shredded cheese to the top of the mac and cheese. Cover the pan with foil and bake in the oven for 20 minutes. Take the foil off and broil the cheese for 5 minutes. Be sure to watch this dish under the broiler!
Note: If you are lactose intolerant I found that the plain “Chobani Oat” milk is a great alternative for this recipe.