All-American Mac-and-Cheese

Who doesn’t love mac-and-cheese? I’ve certainly made lots of variations on the classic, from a Cholula mac, to pepperoni pizza mac, fondue mac, to roasted garlic and thyme mac. I decided to go a more traditional route. Loaded with cheese, my All-American Mac-and-Cheese is just flat-out cheesy. And it has a little twist at the end to boot.

All-American Mac-and-Cheese

You don’t have to sprinkle your All-American Mac-and-Cheese with cayenne pepper, though I do recommend it. Leave it off entirely or try a little dusting of paprika instead. I think it adds a nice (needed) contrast to the tons of (yummy) creamy cheesiness.

All-American Mac-and-Cheese

Loaded with cheese, my All-American Mac-and-Cheese is just flat-out cheesy. And it has a little twist at the end to boot.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 563kcal
Author Mike

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and add the macaroni.
  • Continue boiling until the pasta is al dente. Drain, but reserve 1 cup of the pasta water.
  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour, mustard powder and cayenne. Continue whisking for 1 minute.
  • Whisk in the evaporated milk and continue stirring until thick, about 5 minutes.
  • Add the cheeses and stir until melted.
  • Add the pasta and stir. If the mixture is too thick add a bit of the reserved pasta water.
  • Heat through and season with salt and pepper.

Nutrition

Calories: 563kcal | Carbohydrates: 55g | Protein: 27g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 592mg | Potassium: 483mg | Fiber: 2g | Sugar: 12g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 627mg | Iron: 1mg

Nutritional values are approximate.