Homemade Macaroni and Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Southern, American
Serves: 5-6 servings
Ingredients
  • 2 cups uncooked large elbow macaroni
  • 16 oz sharp cheddar cheese
  • 8 oz Monterey jack
  • 8 oz Kraft Philadephia Neufchâtel cheese*
  • 4 cups of Half & Half (half whole milk and half light cream)
  • 1 stick of butter
  • 3 tbls flour
  • 1 tbls garlic salt
  • 2 tsp black pepper
  • 1 tsp dry mustard
  • 2 eggs
  • paprika to add a bit of color
  • *(Sold with the regular cream cheese. Says "1/3 less fat than cream cheese" on label. Neufchâtel cheese is softer and more creamy than regular cream cheese.)
Instructions
  1. Preheat oven to 350°F. Cook macaroni according to directions on package. Drain.
  2. In a saucepan melt butter over medium heat. Gradually whisk in flour to make a roux. Slowly add milk, stirring constantly. Add garlic salt, pepper, and dry mustard to roux. Continue stirring.
  3. Next, stir in cheeses and cook over low heat until cheese has melted and sauce is nice and smooth.
  4. Mac and cheese sauce in a pot
  5. Put macaroni in a large casserole dish and pour sauce over macaroni. Stir well and let cool for about 10 minutes.
  6. Lightly beat two eggs and add to the macaroni and cheese. Mix thoroughly.
  7. Sprinkle a little paprika on top for coloring and bake at 350°F for 40-45 minutes. When done, let rest for 5-8 minutes before serving.
Recipe by Big Ken's BBQ at http://bigkensbbq.com/recipes/side-dishes/homemade-macaroni-and-cheese-recipe/