Creamy Macaroni and Cheese
Try this Creamy Macaroni and Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1/2 teaspoon salt
- 2 cups half-and-half
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon pepper to taste
- 1/4 teaspoon cayenne pepper to taste
- 1/4 teaspoon garlic granules
- 1/2 cup butter or 1/2 cup margarine
- 2 (10 ounce) packages sharp cheddar cheese shredded and divided (i use cracker barrel)
- 1 (10 ounce) package extra-sharp cheddar cheese shredded (i use cracker barrel)
- 1 (16 ounce) package elbow macaroni cooked
- Carbohydrate 26.8668258624149 g
- Cholesterol 162.695000137534 mg
- Fat 50.7409248425952 g
- Fiber 0.253654050528029 g
- Protein 15.2706526935032 g
- Saturated Fat 31.4477850305938 g
- Serving Size 1 1 Units US (492g)
- Sodium 296.925410549905 mg
- Sugar 26.6131718118869 g
- Trans Fat 2.76933261452961 g
- Calories 615 calories
In a big skillet, melt the butter over medium-high heat. Whisk the flour in gradually until the mixture is smooth. Cook and whisk continually for 2 minutes. Add in salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook and whisk continually for 8-10 minutes or until mixture is thickened. Add in half of the sharp cheddar cheese; stir. Add in all of the extra-sharp cheddar cheese; stir until smooth. Take skillet off stove burner. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish. Sprinkle with the remaining sharp cheddar cheese. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
