Tuesday, August 2, 2016

Macaroni and Cheese

I seem to use the word "delicious" quite a bit. 

So, these noodles are wonderful and another word for delicious. Enjoy!



  • 1 pound of pasta
  • 1/2 cup (1 stick) butter
  • 1/2 cup flour
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. dried mustard
  • 1 cup cream
  • 3 cups milk
  • 1 cup chicken broth
  • 3 cups  Colby, shredded
  • 3 cups sharp cheddar, shredded

  1. Cook the noodles until al dente. Reserve two cups of the pasta water.
  2. Melt the butter in a pan. Add the flour, cayenne and mustard and cook until just slightly browned.
  3. Add the cream, milk, and broth slowly. Cook until thickened.
  4. Next, stir in the cheese and let it melt.
  5. Add the cooked noodles and stir again. If the mac and cheese is too thick, and some of all of the pasta water.
  6. Enjoy!
  7. Store any extra macaroni and cheese in the fridge. (You may want to add extra milk while rewarming if the sauce is too thick.)


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