• Freezer Friendly - 12

    From Dave Drum@1:18/200 to All on Sat Sep 17 17:47:42 2022
    Eric Kim reverse-engineered the much-loved StouffergCOs macaroni and
    cheese, and for that, we love him forever. ItgCOs so rich and creamy that itgCOs a meal on its own. Whatever you do, dongCOt skip the Velveeta! It has sodium citrate, which prevents the sauce from separating.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creamy Baked Macaroni & Cheese
    Categories: Pasta, Dairy, Cheese, Chilies
    Yield: 7 servings

    Salt
    1 lb Cavatappi or elbow macaroni
    1/2 c Unsalted butter
    1/2 c A-P flour
    6 c Whole milk
    1 lb Extra-sharp yellow Cheddar;
    - coarse grated
    8 oz Velveeta; in pieces
    4 oz Pecorino Romano; coarse
    - grated
    1/2 ts Dry mustard powder
    1/4 ts Onion powder
    pn Ground cayenne
    Fresh ground black pepper

    Set oven @ 350+|F/175+|C

    Bring a large pot of water to a boil and season
    generously with salt. Add the pasta and cook according

    to package instructions, stirring occasionally with a
    wooden spoon, until just past al dente. Drain and set
    aside.

    Return the empty pot to the stove (no need to clean it)
    and set over medium heat. Melt the butter and simmer,
    whisking occasionally, until the butter stops spurting
    and quiets down, 2 to 3 minutes. Add the flour and cook,
    whisking, until smooth like gravy, about 1 minute.

    Whisk in the milk. Raise the heat to high and bring to a
    simmer, whisking constantly, then immediately reduce the
    heat to low and continue simmering until the sauce
    lightly coats the back of a spoon, 2 to 5 minutes. At
    this stage, the sauce should be smooth but relatively
    loose. Take the pot off the heat.

    To the pot, add the Cheddar, Velveeta, Pecorino Romano,
    mustard powder, onion powder and cayenne, and season
    generously with salt and black pepper. Whisk until the
    cheese is melted and smooth like nacho cheese. Add the
    drained pasta, breaking up any clumps, and stir until
    evenly coated in the cheese sauce. Taste and adjust
    seasoning with salt and pepper.

    Transfer to a 9" X 13" baking pan or dish and bake until
    bubbling at the edges, 15 to 20 minutes. Serve
    immediately.

    By: Eric Kim

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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