Subj : Freezer Friendly - 12
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From : Dave Drum
Date : Sat Sep 17 2022 17:47:52

Eric Kim reverse-engineered the much-loved StouffergCOs macaroni and
cheese, and for that, we love him forever. ItgCOs so rich and creamy that
itgCOs a meal on its own. Whatever you do, dongCOt skip the Velveeta! It has
sodium citrate, which prevents the sauce from separating.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Creamy Baked Macaroni & Cheese
Categories: Pasta, Dairy, Cheese, Chilies
     Yield: 7 servings

          Salt
     1 lb Cavatappi or elbow macaroni
   1/2 c  Unsalted butter
   1/2 c  A-P flour
     6 c  Whole milk
     1 lb Extra-sharp yellow Cheddar;
          - coarse grated
     8 oz Velveeta; in pieces
     4 oz Pecorino Romano; coarse
          - grated
   1/2 ts Dry mustard powder
   1/4 ts Onion powder
       pn Ground cayenne
          Fresh ground black pepper

 Set oven @ 350+|F/175+|C

 Bring a large pot of water to a boil and season
 generously with salt. Add the pasta and cook according

 to package instructions, stirring occasionally with a
 wooden spoon, until just past al dente. Drain and set
 aside.

 Return the empty pot to the stove (no need to clean it)
 and set over medium heat. Melt the butter and simmer,
 whisking occasionally, until the butter stops spurting
 and quiets down, 2 to 3 minutes. Add the flour and cook,
 whisking, until smooth like gravy, about 1 minute.

 Whisk in the milk. Raise the heat to high and bring to a
 simmer, whisking constantly, then immediately reduce the
 heat to low and continue simmering until the sauce
 lightly coats the back of a spoon, 2 to 5 minutes. At
 this stage, the sauce should be smooth but relatively
 loose. Take the pot off the heat.

 To the pot, add the Cheddar, Velveeta, Pecorino Romano,
 mustard powder, onion powder and cayenne, and season
 generously with salt and black pepper. Whisk until the
 cheese is melted and smooth like nacho cheese. Add the
 drained pasta, breaking up any clumps, and stir until
 evenly coated in the cheese sauce. Taste and adjust
 seasoning with salt and pepper.

 Transfer to a 9" X 13" baking pan or dish and bake until
 bubbling at the edges, 15 to 20 minutes. Serve
 immediately.

 By: Eric Kim

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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