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Mac & Cheese

Ingredients:

1 Box of elbow noodles (1lb)

2 cups any flavored broth

Enough water to fill pot

1 ½ cups of milk

1 egg

3 Tbsp flour

3 Tbsp butter

½ Tbsp of onion powder, garlic   powder, pepper,              paprika and salt

¼ tsp chili powder

1 cup cheddar cheese

1 cup monterey jack cheese

1 cup white cheddar cheese

½ cup of each cheese in a             separate bowl for garnish

Paprika, pepper and parsley to   your liking, for garnish

 

Utensils:

2 Medium Pots

13 x 9 Baking pan

Whisk

Spatula

Aluminum foil

Strainer/Colander

Large Mixing Bowl

Pot Holders

Measuring cups & Spoons

 

Recipe Instructions


Kitchen Safety Tips:

Make sure to use pot holders when handling pots on the stove, or pans in the oven.

Notify anyone else in the kitchen that the stove and oven will be on, to prevent anyone from burning themselves.

Step 1: Cook Pasta

Add broth and water to pot and bring to a boil.

Add pasta and cook for 6 minutes.

Strain noodles and run under cold water.

Step 2: Start your Roux

Melt butter in a separate pot and whisk in flour to create your roux.

The roux will help to thicken our cheese sauce.

Preheat oven to 350°

Step 3: Cheese Sauce

Add milk, seasonings, cheese, and egg into the pot and whisk.

Continue to cook on a medium heat, whisking frequently, until everything is melted and combined.

Step 4: Combine

Add cooked pasta and finished cheese sauce to large mixing bowl and stir to combine.

Pour the mixture into your baking pan and spread it evenly. You are done!

Step 5: OPTIONAL BAKING

If you have an oven available, sprinkle the ½ cup of each cheese for garnish on top of the mac and cheese.

Sprinkle paprika, pepper, and parsley on top of that to your liking.

Step 6: Bake and Enjoy!

Cover baking pan with aluminum foil and bake at 350° for 25 minutes.

Remove foil and continue to bake at 350° for an additional 10 minutes.

Let cool and enjoy!