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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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