Macaroni and Cheese2021-07-13T13:47:44-04:00

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    • AvatarThe Quacker Factory
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      Post count: 285

      Macaroni and Cheese Recipe

      INGREDIENTS:

      • 1 Tbsp plus 1 tspkosher salt, divided
      • ¾ lb.cavatappi, rotini, or fusilli pasta
      • 3 cupshalf-and-half
      • 2large eggs
      • 1 cupmilk
      • 1 cup (4 ounces)shredded mozzarella
      • 1 cup (4 ounces)shredded Monterey Jack
      • 8 ounces Velveeta, cubed
      • ¼ cup (1 ounce)freshly grated Parmigiano-Reggiano
      • 1½ cups(6 ounces) shredded extra sharp cheddar, divided
      • 2 tspdry mustard
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • ½ tsp paprika
      • 1 tsp freshly ground black pepper
      • 6bacon slices, cooked and crumbled

      INTRUCTIONS

      • Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta, then cook until tender but still firm to the bite, 8-10 minutes. Drain pasta in a colander and set aside.
      • While pasta is cooking, heat half-and-half in a large saucepan over medium heat. Just before the mixture starts to boil, remove pan from heat and let cool for 5 minutes.
      • Whisk eggs in a bowl, then whisk in 2 cups of the warm half-and-half (this will keep the eggs from scrambling). Pour egg mixture into the saucepan and whisk to combine.
      • Stir milk, mozzarella, Monterey Jack, Velveeta, Parmigiano-Reggiano, and 1 cup of the cheddar into the saucepan. Heat the saucepan on medium-low heat to help melt the cheese. Whisk in mustard, garlic powder, onion powder, paprika, the remaining 1 teaspoon salt, and pepper. Do not let mixture boil.
      • Toss cooked pasta and cheese sauce together, then pour into a 4-quart baking dish. Top with remaining ½ cup cheddar.
      • Bake in a preheated 350°F oven for 20 minutes. Sprinkle an even layer of crumbled bacon on top and bake for 10 minutes more.

      Enjoy 🙂

      (This recipe was acquired from temp-tations.com)

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