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Cheddar cheese milk buttermilk Muellers paprika mustard white pepper black pepper salt butter corn starch sugar Italian flavored bread crumbs
Viewed: 43 - Published at: 8 years agoIngredients
- 1-1/2 lbs of New York X-Sharp Cheddar Cheese (coursely grated)
- 5 cans of evaporated milk
- 1 cup of buttermilk
- 1 -1lb box of elbow (muellers preferred)
- 2tsp of paprika
- 1tsp of dry mustard
- 4- Tbs of white pepper
- 3-Tbs of black pepper
- 2 1/2 Tbs of salt.
- 1-stick of butter salted
- 2tbs of corn starch
- 2- tsp of sugar
- 1/4 cup Italian flavored bread crumbs.
Method
- Mix all the dry ingredienets in medium sized bowl(except bread crumbs!!!) and set aside.
- In a 4 qt, pot- boil 2 quarts of water. When water comes to a boil, ad 1-tsp of salt and add the dry elbow macaroni. Stir and boil for 8 minutes. Then drain- FULLY.
- (preheat pot)
- *under medium heat*
- In the same pot add the milk, half stick of butter and the dry ingredients. Stir until mixture is well blended.
- Add half of the grated cheese, mix until you have a sauce, then add in the drained elbow macaroni. Let simmer for 10 minutes. Take off heat, let stand for 30 minutes.
- (preheat)In a large baking dish, the remainding butter. Let butter melt down, and coat the baking dish.
- Add the Mac/cheese mixture(at this time fold in the remaining cheddar cheese). Then sprinkle thinly the bread crumbs. AT the corners of the baking dish, take the excess butter with a spoon, and drizzle over the bread crumbs.Spinkle with paprika.
- Bake in 400 degree oven for 45 minutes
- Let stand for 30 minutes and serve.
