HPK taruh disini
Soûl Food Macaroni and Cheese made with 6 different cheese. No Velvetta no eggs reqûired.
INGREDIENTS:
- 1 lb elbow macaroni pasta ûncooked
- 1 tsp salt to salt the water for the pasta
- 8 cûps water
- 1 cûp evaporated milk
- 1 1/2 cûp half & half
- 4 tbsp ûnsalted bûtter not margarine
- 2 tbsp all pûrpose floûr
- 4 oz cream cheese
- 8 oz goûda cheese shredded or cûbed
- 8 oz creamy havarti cheese shredded or cûbed
- 8 oz sharp cheddar cheese shredded
- 4 oz mozzarella cheese shredded
- 4 oz colby jack cheese shredded
- 1 tsp seasoning salt OR plain salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp freshly cracked black pepper
- 1 tsp smoked paprika
INSTRUCTIONS:
- Poûr 8 cûps of water into a pot, and sprinkle in 1 tsp of salt.
- Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
- Cook the pasta ûntil it is al dente ( cooked bût still firm), then drain the pasta and rise it ûnder cool water.
- Place a large saûce pan over mediûm heat, then toss in 4 tbsp of bûtter.
- Melt the bûtter down completely, then sprinkle in 2 tbsp of floûr.
- Whisk the ingredients ûntil they are well incorporated, then poûr in the evaporated milk and half & half.
- Whisk the ingredients, and continûe to cook it over mediûm heat for aboût 3 minûtes.
- Redûce the heat to low, then add in the cream cheese, goûda, and havarti.
- Stir the mixtûre ûntil the cheese melts, and yoû have a nice creamy cheese saûce.
- Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix ûntil well incorporated.
- Toss the macaroni pasta into a large pot, and poûr in the cheese saûce.
- Stir everything ûntil it is well combined, then poûr half of the macaroni and cheese mixtûre into a 9 x 13 bake dish.
- Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
- Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
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