Mac and cheese creamy


5 cups dry pasta of choice

2 tablespoons flour

2 tablespoons butter

1/4 teaspoon mustard powder

1/2 teaspoon paprika

1/4 teaspoon nutmeg

3 cups milk

3 cups (250g) grated sharp cheddar

6 oz cream cheese, room temperature

1/2 cup plain bread crumbs

1 cup grated sharp cheddar for topping

3 tablespoons grated parmesan cheese


Boil pasta according to package directions. I always use whole wheat or smart pastas but white pasta may expand more so you could use 4 cups dry or increase the amount of sauce you make.

Preheat oven to broil.

In a nonstick pot over medium high heat, melt butter. Whisk in flour and spices and cook for 1-2 minutes until it starts to turn golden. Add milk and bring to simmer. I like to whisk constantly. Cook until thickened. Remove from heat and whisk in cream cheese and 3 cups cheddar. It will melt without being on the burner.

Mix cooked pasta with sauce and place into a glass baking dish. Top with 1 cup cheese, breadcrumbs and parmesan. Broil until brown and bubbly.

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