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 minutes in a steam kettle.
3. Gradually add scalded milk, stirring constantly and simmer 10 minutes.
4. Preheat oven to 325°F. Add cheeses to make sauce. Heat below boiling point to melt cheese. Once sauce is creamy, add all seasonings except paprika. Pour into a steamtable pan, sprinkle paprika over the top and bake approximately 35 minutes.
5. Once baked, garnish the top with more paprika, if desired.NUTRITIONAL INFORMATION: Calories 530 (35% from fat); Fat 21g (sat. 10g); Protein 19g; Carbohydrates 65g; Sodium 400mg; Cholesterol 40mg; Fiber 3g
SERVINGS:24, 8 oz. servingsFrom:Executive Chef Mich'l Miller, Harvard University Dining Services, Cambridge, MA
