TERI JAROSH'S "WHEN ARE YOU MAKING MAC AND CHEESE?" MAC AND CHEESE

 

  • Cooking Time: 35 to 45
  • Servings: 6 to 12
  • Preparation Time:

Ingredients

  • 16 ounces elbow macaroni
  • 3 heaping tablespoons flour
  • 1 teaspoon kosher salt
  • 1 tablespoon spicy mustard
  • 1/4 teaspoon pepper
  • 5 shakes Louisiana hot sauce (I'm sure any hot sauce would do)
  • 5 cups half and half *
  • ¼ cup butter
  • 2 ½ cups shredded extra sharp cheddar cheese (I use Kraft Cracker Barrel)
  • 2 ½ cups Kraft Deli Deluxe American, sliced crosswise **
  • 1 cup crushed barbecue potato chips
  • Dried parsley
  • Hungarian Paprika

Directions

  • Directions:
  • 1. Preheat oven to 375°.
  • 2. Cook elbows in boiling water for 5 minutes. Set aside.
  • 3. In a large pot or dutch oven, melt butter and add flour, whisking until all butter and flour are incorporated. Add mustard, salt and pepper. Add half and half slowly until completely mixed, bring to a boil and lower heat. You may need to add additional milk if it's too thick, but usually it's fine. Add 4 cups cheese and the hot sauce and turn off heat and mix until all cheese is melted.
  • 4. Grease a 13 x 9 pan with Pam. Add cheese sauce and elbows — mix thoroughly. Cover the top with potato chips and sprinkle paprika and dried parsley.
  • 5. Cook in oven for 25 minutes and let sit out for 5 minutes before serving.
  • 6. Makes approximately 6-12 servings, depending on your family and how hungry they are. Comes out great reheated the next day too, just add milk or if you have extra cheese sauce, just hold it over for reheating if you have any leftovers!
  • * You might need to add an extra ¼ cup milk to thin out the white sauce, sometimes it's too thick.
  • ** Kraft Deli Deluxe is the best cheese for it — you can change to any American cheese and I'm sure it's fine, but it's always perfect with the Deli Deluxe.

Notes

One of the five finalists selected for Emeril's Best Mac 'n' Cheese Ever Challenge (2008).

Makes approximately 6-12 servings, depending on your family and how hungry they are.

Comes out great reheated the next day too, just add milk or if you have extra cheese sauce, just hold it over for reheating if you have any leftovers!

Cooks Notes:

You might need to add an extra ¼ cup milk to thin out the white sauce, sometimes it's too thick.

Kraft Deli Deluxe is the best cheese for it — you can change to any American cheese and I'm sure it's fine, but it's always perfect with the Deli Deluxe.

Categories: Dairy  Main Dish  Oven  Pasta  Side Dish  Stove 

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