Macaroni and Cheese Recipe
INGREDIENTS:
• 1 Tbsp plus 1 tspkosher salt, divided
• ¾ lb.cavatappi, rotini, or fusilli pasta
• 3 cupshalf-and-half
• 2large eggs
• 1 cupmilk
• 1 cup (4 ounces)shredded mozzarella
• 1 cup (4 ounces)shredded Monterey Jack
• 8 ounces Velveeta, cubed
• ¼ cup (1 ounce)freshly grated Parmigiano-Reggiano
• 1½ cups(6 ounces) shredded extra sharp cheddar, divided
• 2 tspdry mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• 1 tsp freshly ground black pepper
• 6bacon slices, cooked and crumbled
INTRUCTIONS
• Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta, then cook until tender but still firm to the bite, 8-10 minutes. Drain pasta in a colander and set aside.
• While pasta is cooking, heat half-and-half in a large saucepan over medium heat. Just before the mixture starts to boil, remove pan from heat and let cool for 5 minutes.
• Whisk eggs in a bowl, then whisk in 2 cups of the warm half-and-half (this will keep the eggs from scrambling). Pour egg mixture into the saucepan and whisk to combine.
• Stir milk, mozzarella, Monterey Jack, Velveeta, Parmigiano-Reggiano, and 1 cup of the cheddar into the saucepan. Heat the saucepan on medium-low heat to help melt the cheese. Whisk in mustard, garlic powder, onion powder, paprika, the remaining 1 teaspoon salt, and pepper. Do not let mixture boil.
• Toss cooked pasta and cheese sauce together, then pour into a 4-quart baking dish. Top with remaining ½ cup cheddar.
• Bake in a preheated 350°F oven for 20 minutes. Sprinkle an even layer of crumbled bacon on top and bake for 10 minutes more.
Enjoy 🙂
(This recipe was acquired from temp-tations.com)
