Extra-Cheesy Macaroni and Cheese

Extra-Cheesy Macaroni and Cheese

Filled with 3 types of cheese, Extra-Cheesy Macaroni and Cheese is an easy-to-bake classic that your family will love. 

Extra-Cheesy Macaroni and Cheese
Yield: 10 to 12 servings
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  1. 6 tablespoons unsalted butter
  2. 1⁄4 cup all-purpose flour
  3. 3 cups whole milk
  4. 11⁄2 teaspoons salt
  5. 1⁄4 teaspoon ground white pepper
  6. 1⁄2 teaspoon dry ground mustard
  7. 1⁄4 teaspoon ground nutmeg
  8. 2 cups shredded mozzarella cheese
  9. 5 cups shredded sharp Cheddar cheese, divided
  10. 12 ounces pasteurized processed cheese, such as Velveeta, cubed
  11. 1 (16-ounce) package elbow macaroni, cooked
  1. Preheat oven to 450°. Spray a 3-to 4-quart or 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large Dutch oven, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, salt, pepper, mustard, and nutmeg. Cook, whisking constantly, until thickened, 5 to 6 minutes. Stir in mozzarella, 4 cups Cheddar, and processed cheese until melted. Remove from heat. Stir in cooked pasta. Pour into prepared dish.
  3. Bake 10 minutes. Sprinkle with remaining 1 cup Cheddar. Bake until cheese melts, 4 to 5 minutes more.
Taste of the South https://www.tasteofthesouthmagazine.com/


    • Hi Jody, sorry for the delay getting back to you. You can definitely use cornstarch. Omit flour and heat milk, salt, pepper… Mix 1 tablespoon cornstarch with 2-3 tablespoons cold milk. Whisk into hot milk mixture and cook, whisking constantly, until thickened. (probably 2 to 3 minutes).

      If it’s not thick enough, add more cornstarch. Just dissolve it in cold milk before adding to the hot milk. Hope this helps!


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