Classic Macaroni & Cheese

INGREDIENTS:4 lb. elbow macaroni
12 4/5 oz. roux made with oil
2 qts. whole milk, scalded
12 ¾ oz. sharp yellow cheddar cheese
11 oz. pre-sliced American cheese
¼ tsp. ground white pepper
¾ tsp. salt
¼ tsp. ground mustard
2 ¼ tsp. Worcestershire sauce
½ tsp. Tabasco sauce
¼ tsp. Spanish paprika, or more for garnishDIRECTIONS:1. Boil macaroni, drain, rinse. Do not overcook. Reserve.

2. Make a roux, cooking for approximately 10 mi

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