Creamy Mac and Cheese

Name: Creamy Mac and Cheese
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/3 Cup butter; 2 tablespoons flour; 2 1/2 cups milk; 8 oz Monterey Jack shredded; 8 oz White Vermont cheddar shredded; 1/4 cup shredded Parmesan; To taste adobo with pepper; to taste salt and pepper; 1 lb pasta (rigatoni is my go to); Olive oil; Pinch salt; Italian seasoned Panko and bread crumbs (mixed); Dusting of paprika

Bethani @cookingmama93

Albany, New York, United States

Creamy Mac and Cheese

Bethani @cookingmama93

Albany, New York, United States

Saved

Ingredients

40 minutes

6 servings

Roux
1/3 Cupbutter
2 tablespoonsflour
2 1/2 cupsmilk
8 ozMonterey Jack shredded
8 ozWhite Vermont cheddar shredded
1/4 cupshredded Parmesan
To taste adobo with pepper
to taste salt and pepper
Pasta
1 lbpasta (rigatoni is my go to)
Olive oil
Pinchsalt
Toppings
Italian seasoned Panko and bread crumbs (mixed)
Dusting of paprika

Saved

Steps

40 minutes

1

Turn oven on to 400, Boil water with splash of olive oil and salt, and cook pasta
2

In a deep sauté pan melt 1/3 cup butter on medium heat, after melted add flour slowly whisking until it turns a golden color. May need a little less or little more than recipe calls for.
3

Add 2 1/2 cups of milk and all of the cheese, add in salt pepper, adobo and keep on medium heat stirring until combined
4

Spray pirex dish and add noodles then dump roux over noodles. Stir and then sprinkle with paprika and panko/breadcrumb mixture. Optional you can sprinkle with additional Parmesan.
5

Bake until golden and enjoy!