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Main Ingredients | Elbow macaroni, Cheddar cheese |
Cuisine | American |
Course | Noodles and Pastas |
Prep Time | 21-25 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Grand Mac N’ Cheese
- 1 1/2 cups Elbow macaroni boiled
- 1/2 cup + to sprinkle Cheddar cheese grated
- 1/2 cup + to sprinkle Pepper jack cheese grated
- 2 tablespoons Butter
- 2 tablespoons Refined flour
- 2 1/2 cups Milk
- to taste Salt
- to taste Black peppercorns crushed
- 1/4 teaspoon Nutmeg powder
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
Method
- Preheat the oven to 350º F (180º C).
- Heat a deep non-stick pan, add butter and let it melt. Add refined flour and saute, whisking well, for 1-2 minutes, taking care it does not change colour.
- Add milk gradually and whisk well to avoid lumps and cook till the mixture thickens to the required consistency. Add salt, crushed black peppercorns and nutmeg powder and mix well.
- Add Dijon mustard, mix well and cook for 30 seconds. Add Worcestershire sauce, mix well and cook for 30 seconds and reduce heat.
- Add boiled pasta little by little and mix well so that they are well coated with the sauce. Add a little water to adjust the consistency.
- Add cheddar cheese and pepper jack cheese and mix well. Add some more crushed black peppercorns and mix well.
- Transfer the pasta into a casserole dish, sprinkle pepper jack cheese and cheddar cheese on top. Keep the casserole in the preheated oven and bake for 15 minutes.
- Take dish out of the oven and serve hot.
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