Joceyln’s Mac & Cheese
It took some coercing, but we were able to pry this decadent mac & cheese recipe from fellow advent calendar participant, Jocelyn Enns.
Ingredients
- 2 cups cheddar Gruyere, or mix of your choice
- 4 Tbsp butter
- 4 Tbsp flour
- 1 tsp chicken of vegetable stock powder
- ½ tsp onion powder
- ¼ tsp seasoning salt
- ¼ tsp white pepper
- ¼ tsp dry mustard
- Dash cayenne pepper
- Dash nutmeg
- 2 cups milk I use 1 and a half cups milk and a half cup of pasta water
- 225 g package of macaroni noodles
- Paprika optional
- Breadcrumbs or panko optional
Instructions
- Preheat Over to 350℉
- Cook macaroni noodles based on directions on package. Drain once cooked.
- Cut cheese into ½ inch cubes
- Melt butter, then blend in flour, vegetable or chicken stock, and seasonings, (except paprika) over low heat until the mixture is smooth and bubbly. Do not allow to brown. Remove from heat and stir in milk. Bring to a boil, stirring regularly until sauce thickens. Add in 1 cup of cheese and stir until melted.
- Place half the macaroni in a buttered large casserole dish (8 ½ x 11) then sprinkle half of the cubed cheese over the macaroni. Top with a second layer of macaroni noodles and another half cup of cheese.
- Pour cheese sauce over the noodles, spreading evenly with a spatula
- Sprinkle with paprika and breadcrumbs (if desired)
- Bake for 35 minutes.
