Sunday, September 12, 2010

Creamy Cheesy Mac and Cheese

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
6oz heavy cream
1/2 cup milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 dash ground mustard
1 dash paprika
1 dash salt (be careful with the salt!)
1/2 cup grated Parmesan cheese ( I used Kraft pregrated Italian cheese blend, in the bags)
Freshly ground black pepper
1/2 cup grated sharp cheddar cheese (I used the pregrated sharp cheddar here too)
8 oz grated colby jack cheese

1.Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until done. Drain and quickly rinse. Return to pot. (the pasta should finish cooking about the same time as the cheese sauce)

2.Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). About 1 min.

3. Melt butter in a large pan; whisk in flour, cook about 2 min, then add hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, paprika, Parmesan and pepper. Turn off heat, stir in the rest of the cheese until melted.

4..Add drained pasta to sauce, and stir until everything is well combined . Serve hot.

1 comment:

  1. This makes a ton by the way. Sorry the pic is so bad this is what was left after we ate it, I had already put it in the fridge.