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Macaroni and Cheese
Cooking with Paula Deen
, Southern Classics 2012
1 pound uncooked elbow macaroni noodles
5 tablespoons butter, divided
1/4 cup all-purpose flour
3 cups half-and-half
1 (12-ounce) can evaporated milk
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
1 (8-ounce) package pasteurized prepared cheese product, cut into cubes
1 teaspoon salt
1/2 teaspoon dry mustard
1 cup panko (Japanese bread crumbs)
Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Bring a large pot of water to boil over high heat. Stir in macaroni, and cook for 7 minutes. Drain well.
In a large Dutch oven, melt 3 tablespoons butter over medium heat. Whisk in flour, and cook, stirring constantly, for 2 minutes. Whisk in half-and-half and evaporated milk; cook for 5 minutes or until slightly thickened. Reduce heat to low; add cheeses, stirring until smooth. Remove from heat, and stir in salt, dry mustard, and cooked macaroni. Pour mixture into prepared dish.
In a medium microwave-safe bowl, melt remaining 2 tablespoons butter in microwave. Stir in panko. Sprinkle over macaroni mixture. Bake for 20 to 25 minutes or until golden brown and bubbly.
Makes 8 servings
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