Creamy Mac And Cheese Recipe 

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This standard mac and cheese recipe can be made on the stove. It is extra creamy and rich, and tastes great with cheddar.

INGREDIENT

– 8-12 ounces (2-3 cups) sturdy macaroni noodles *see note For the bechamel sauce: – 1/3 cup unsalted butter – 1/3 cup all purpose flour – 2 cups whole milk – 3/4 cup half and half – 3/4 teaspoon salt – 1/2 teaspoon ground mustard powder – 1/2 teaspoon garlic powder – 1/4 teaspoon cayenne pepper (optional) – 1 1/2 cups packed sharp aged cheddar cheese – 1/2 cup shredded Monterey Jack cheese – 1/2 cup shredded Pecorino Romano cheese – Salt and pepper, to taste

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INSTRUCTION

Drain macaroni noodles in a large saucepan of salted water a minute before "al dente" cooking, per package instructions. Heat milk and half-and-half without boiling in microwave or stovetop. 

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Step 1

Melt butter in a heavy-bottomed sauce pot on medium. Add flour and cook 3–4 minutes till light brown. Lower the heat. Slowly add milk and half-and-half. Stirring in remaining milk thins.

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Step 2

Stir the mixture for 3-5 minutes on medium heat to thicken. Sauce should cover spoon back. Running your finger through some on a spoon should keep the line.

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Step 3

Reduce heat to low and add salt, garlic powder, powdered mustard, and cayenne (if desired). Salt & pepper to taste.

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Step 4

Stir cheeses. Cheese won't melt? Add a tablespoon milk. Put sauce on spaghetti. If mac and cheese is too saucy, add pasta. Otherwise, serve immediately!

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Step 5

Slow Cooker Steak Chili Recipe 

Also See

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