Sunday, October 10, 2010

Recipe Of The Day: Supreme Plate Macaroni & Cheese

Nothing says sunday dinner like a great big helping of Macaroni & Cheese. Over the weekend we worked on quite a few new recipes in the test kitchens and when it finally became time to cook for our invited guests, we decided on whipping up an old classic that everyone loves.
Macaroni & Cheese is one of those things that just pulls a meal together so perfectly, so long as you have the right recipe to put on the table. Box mixture just wont cut it for for the people we cook for, that might get us cussed out in certain instances.
This recipe is really easy to make and is not too sweet and not too heavy on the stomach.

6 TBS butter
½ cup all-purpose flour
4 cups milk, warm
1 tsp dry mustard
¼ tsp freshly grated nutmeg
½ tsp cayenne pepper
Dash Kosher Salt
Freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
2 cups shredded Cheddar
1 ½ cups Velveeta Cheese
8 oz Philadelphia Cream Cheese
1 pound  Elbow Macaroni, (cooked al dente and set aside)
5 slices cooked bacon, crumbled
½ cup freshly grated Parmesan, for topping

Heat oven to 350 degrees F.
Melt 6 tablespoons butter in a large saucepot over medium heat.
Add flour and cook, stirring, for 1 minute.
Whisk in the warmed milk and bring to a boil, continue to whisk constantly.
The mixture will thicken as the heat increases.
Continue to stir while adding
the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire.
Stir in the 3 cups of Cheddar until it melts.
Pour the pasta into a 3 quart casserole dish or disposable dish, add the bacon and mix together so the bacon is spread throughout the pasta.
Pour the cheese sauce over the noodles and mix once more to incorporate the mixture thoroughly.
Sprinkle the Parmesan and black pepper on top and bake for 35 minutes or until warmed through.

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