Mac & Cheese
BY
Kyng
Kyng3 cups macaroni (uncooked)
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 cup half 'n' half
1/2 cup milk
1/2 cup cream cheese, softened
4 cups finely shredded cheeses (sharp cheddar*, mozzarella, gouda, muenster)
1/2 teaspoon black pepper
A few dashes paprika
DIRECTIONS
In a large pot, add equal parts water & chicken broth. (Just enough to cook your macaroni in) Bring to a boil.
Add macaroni and cook until al dente. About 7-8 minutes (look on back of the box for the cooking time and set your timer so that you don't overcook it) When macaroni is done, drain and set aside
In a large saucepan over medium heat, melt butter & whisk in the flour. Cook for about a minute. Whisking the entire time.
Slowly whisk in 1 cup chicken broth, half n half, & milk. Whisk until combined. You want the mixture to steam but NOT boil. Adjust your heat accordingly.
Add in the cream cheese & stir until completely dissolved and smooth.
Remove from heat & add in 4 cups of cheese & stir until smooth.
Pour cheese mixture over cooked macaroni and stir to combine. Add some black pepper if you'd like.
Grease a 9 X 9 inch pan with butter & pour the mac n cheese into it.
*Top with additional shredded cheddar cheese (desired amount) and dashes of paprika.
Bake in preheat 350 degree oven for 25-30 minutes. You want the macaroni & cheese to be sort of jiggly when you take it out. It will set as it cools. Do not over cook.