Mac and cheese recipe

Classic Macaroni and Cheese Recipe for a Thanksgiving Special

Ingredients:

Elbow Macaroni - 250 grams
Milk - 450 milliliters
Shredded Mixed Cheese - 1 cup
Cream Cheese - ½ cup
All-Purpose Flour - 3 tablespoons
Paprika Powder - ½ teaspoon
Ground Black Pepper - ½ teaspoon
Garlic Powder - 1 teaspoon
Onion Powder - 1 teaspoon
Mustard Powder - ½ teaspoon
Salt - To taste

Instructions:

1. Prepare the Pasta:

In a large pot, bring salted water to a rolling boil. Cook the macaroni for 7 to 8 minutes, or until al dente (tender but still firm). Drain the pasta thoroughly and set it aside.

2. Prepare the Cheese Sauce (Roux and Béchamel):

a. In a saucepan over medium heat, melt the butter.

b. Whisk in the flour and cook for approximately 3 minutes, stirring constantly until a fragrant roux is formed.

c. Stir in the seasonings: paprika powder, garlic powder, onion powder, and pepper.

d. Gradually pour in the milk, whisking continuously to prevent lumps. Incorporate the cream cheese (optional) and continue to cook for 3 to 5 minutes until the sauce is smooth and thickens to a creamy consistency.

. Reduce the heat to low. Add the shredded cheese, stirring until it is completely melted and incorporated.

f. Stir in the salt and mustard powder. Mix well.

3. Combine and Bake:

a. Gently fold the cooked pasta into the prepared cheese sauce until every piece is evenly coated and
the mixture is creamy.

b. Preheat the oven to 350°F (175°C).

c. Transfer the macaroni and cheese mixture into a baking dish. If using a cast iron skillet, the entire pan may be placed in the oven.

d. Bake for approximately 20 minutes, or until the top is golden brown and the edges are bubbling.

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