David’s macaroni and cheese recipe

David’s Macaroni and Cheese
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Macaroni and 3 cheeses with chilies to give it a nice kick (but not spicy)! I sometimes use mini lasagna noodles. I use a large deep aluminum foil pan. For topping, butter 2 slices of bread, cube them and place on top….sprinkle with Parmesan and paprika.
Ready in: 1 hour 20 mins
Ingredients
Serves: 10
- 16 ounces macaroni
- 1 stick butter
- 8 tablespoons flour
- 1 teaspoon salt/ pepper to taste
- 4 tablespoon Dijon mustard
- 4 cups milk plus 1/2 cup extra
- 8 ounces cream cheese
- 20 ounces shredded Cheddar cheese
- 2-4 (4 ounce) cans chopped chilies
- 3/4 cup grated Parmesan cheese
- parsley/ paprika
Preparation method
Prep: 30 mins | Cook: 50 mins
1. Cook macaroni according to package directions, drain, and set aside.
2. Melt butter in large deep pan over medium heat. Stir in flour and cook 1 to 2 minutes, stirring constantly. Stir in salt, pepper & Dijon mustard. Remove from heat.
3. Whisk in 4 cups milk and return to heat. Add cream cheese cubes and stir until it melts and thickens. Add Cheddar cheese and stir until it melts, then add chilies and remaining 1/2 cup milk.
4. Add macaroni, stir and pour 1/2 into large baking pan. Sprinkle with Parmesan cheese, then remaining macaroni. Sprinkle with parsley and paprika. Cover with foil.
5. Bake 30 minutes, then uncover and bake 20 minutes uncovered.
Reference: David’s macaroni and cheese recipe
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