Big-batch Mac & Cheese
Prep Time
Cooking Mode
1 Elbow macaroni
2 butter
4 flour
4 1% milk
1 Dijon Mustard
½ Worcestershire sauce
¼ hot sauce
1 Aged 2 years Cheddar Cheese, cubed
1 salt
Freshly ground black pepper, to taste
1 Elbow macaroni
2 butter
4 flour
4 1% milk
1 Dijon Mustard
½ Worcestershire sauce
¼ hot sauce
1 Aged 2 years Cheddar Cheese, cubed
1 salt
Freshly ground black pepper, to taste
Directions
1Pre-heat oven to 350°F (180°C). In a saucepan on medium high heat melt the butter, then add the flour and cook while stirring for 2-3 minutes. Add just enough milk to cover the flour mixture, and continue stirring until mixture comes to a soft boil and thickens slightly, then repeat to add the remaining milk in two steps.
2Add mustard, Worchester and hot sauce to the milk mixture, then add the cheese. Cook while stirring until all the cheese is melted. Season with the salt and pepper.
3Cook the macaroni according to package instructions, then drain but do not rinse. Transfer the macaroni back to the pot, then add the cheese sauce and stir until evenly coated. Transfer mixture to a 9 x 13 casserole dish.
4Bake approx. 20 min. or until cheese is bubbling.
Disclaimer
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Personal Note
Personal Note
