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.
Servings 4
Calories 563kcal
Ingredients
- kosher salt
- 8 ounces elbow macaroni
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon ground mustard
- Pinch cayenne pepper plus more for garnish if desired
- 12 ounces evaporated milk
- 1 ½ cups extra sharp cheddar cheese shredded
- ¼ cup Velveeta cubed (use extra sharp for even more flavor!)
- ground black pepper
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.
Notes
You might have to add a bit of milk or water to the mac-and-cheese when reheating if it's too thick.
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