Mac N CHEESE

Ingredients:

• 1 pound of elbow macaroni pasta

• 4 Tbsp of butter

• 2 Tbsp of AP Flour

• 3 Cups of milk 

• 5 oz of evaporated milk 

• 1  1/2 cups white cheddar (Save some cheese to top Mac n cheese)

• 1  1/2 cups of medium cheddar (Save some cheese to top Mac n cheese)

• 1 Tbsp of onion powder 

• 1/2 Tbsp of garlic powder

• 1 tsp white pepper

• 1 tsp smoked paprika 

• 1 tsp of salt

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. 

2. Bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions. 

3. In a separate pot, melt the butter over medium heat. Once melted, add the all-purpose flour and cook for 20-30 seconds to make a roux. 

4. Slowly pour in the milk and evaporated milk, stirring constantly until well combined and slightly thickened. 

5. Add the white cheddar cheese and stir until melted. Then add the medium cheddar cheese, stirring until all the cheese is melted. 

6. Reduce heat to medium-low and add the onion powder, garlic powder, white pepper, smoked paprika, and salt. Stir well to combine. 

7. Drain the cooked macaroni and add it to the cheese sauce, mixing until well coated. 

8. Transfer the macaroni and cheese mixture to a baking dish. 

9. Sprinkle the desired amount of cheese over the top. 

10. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

11. Remove from the oven and let it cool slightly before serving. 

12. Enjoy your delicious and creamy baked macaroni and cheese! Buen Provecho!
    

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