Lennies Really Different I Promise MacnCheese
- 2 cups Elbow Macaroni
- 1/4 cups Butter
- 3 Tablespoons All-purpose Flour
- 2 cups Milk
- 1/2 pounds Cream Cheese, Softened
- 1/2 teaspoons Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1 Tablespoon Dijon Mustard
- 18 teaspoons Cayenne Pepper
- 1/2 pounds Sharp (old) Cheddar Cheese (NOT Preshredded)
- 1 cup Fresh Breadcrumbs (NOT Dried)
- 2 Tablespoons Melted Butter
- 2 Tablespoons Chopped Fresh Parsley (optional, But Nice)
- Preheat oven to 400 degrees Fahrenheit.
- Bring a large pot of salted water to boil and cook macaroni just until al dente; drain well when done.
- While the pasta is boiling, melt the 1/4-cup butter in a large pot over medium heat, then whisk in the flour whisk until smooth, about a minute.
- Whisk in milk, then cream cheese (its easier if you cube it up first, trust me), then the salt, pepper, mustard and cayenne.
- A few shakes of hot sauce can be substituted for the cayenne, but please do either it doesnt make it hot or spicy, but does add flavour.
- Keep cooking and whisking until sauce is thickened about three or four minutes.
- You dont have to be anal about the whisking but do do it frequently.
- Turn off burner; if using an electric stove, make sure you move the pot off the hot burner.
- Cut the block of cheddar into half-inch cubes, then stir in the cheddar and drained macaroni to the sauce and combine well.
- If adding ham or kielbasa, stir in now.
- Pour pasta mixture into a casserole sprayed with Pam.
- In a small bowl, combine the remaining ingredients and sprinkle over top.
- Dust with paprika if desired.
- Its pretty!
- Bake for only 15-20 minutes, or until top is golden brown and casserole is heated through.
- Enjoy!
elbow macaroni, butter, allpurpose, milk, cream cheese, salt, freshly ground black pepper, dijon mustard, cayenne pepper, cheddar cheese, fresh breadcrumbs, butter, fresh parsley
Taken from tastykitchen.com/recipes/main-courses/lenniee28099s-really-different-i-promise-mace28099ncheese/ (may not work)