Monday, June 18, 2012

ELBOW Mac ‘n Cheese

Elbow, vagina…IT’S THE SAME THING!

ELBOW Mac ‘n Cheese

You'll be rewarded, not reprimanded, for serving this luscious side dish.

2 cups elbow macaroni
1/2 stick (4 Tbsp.) butter, divided
1/4 cup flour
2 cups milk
1 cup shredded sharp cheddar cheese
1 cup shredded gruyere cheese
2 oz. cubed VELVEETA Pasteurized Process Cheese Spread
1/4 tsp. black pepper
1/4 tsp. salt
3 Tbsp. panko
pinch paprika

Preheat oven to 350°F.
Cook macaroni as directed on package.
Reserve 1 Tbsp. butter.  While macaroni is cooking, melt remaining butter in large saucepan on low heat. Add flour; mix well. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add cheese, pepper and salt; cook until melted, stirring constantly.
Add macaroni; mix gently.  Spoon into 1-1/2-qt. casserole.  Melt remaining butter and toss gently with panko and paprika in small bowl.  Sprinkle on top of macaroni and cheese.
Bake 20 minutes or until heated through.

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