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Macaroni & cheese

Chef ArnoldiChef Arnoldi Posts: 9
edited November -1 in Sides
<h4>Ingredients</h4><P>1 lb elbow macaroni </P>
<P>1 teasp salt</P>
<P>5 Tablsp unsalted butter</P>
<P>6 Tablsp all purpose flour</P>
<P>1 1/2 teasp powdered mustard</P>
<P>1/4 teasp cayenne</P>
<P>5 cups milk</P>
<P>8 oz(2 cups) shredded Monterey Jack cheese</P>
<P>8 oz(2 cups) shredded cheddar cheese</P>
<P>------------------   topping  -------------</P>
<P>6 slices good quality white bread- shreaded into rough pieces</P>
<P>3 Tablsp unsalted butter</P><h4>Instructions</h4><P>place the the shreaded bread pieces into a food processor pulse with 3T butter to make 1/8" size bread crumb topping.</P>
<P>cook the Macaroni in salted water til soft. Remove from water & put aside.</P>
<P>In a soup pot melt 5T butter, adding flour, cayenne & mustard - stir on medium heat til slightly browned. Slowly whisk in  cold milk so that no lumps form. When boiling, reduce heat & allow to thicken to a heavy cream consistency. </P>
<P>Remove from heat & add the cheese plus 1teasp salt and stir til all melted. Add the precooked macaroni.</P>
<P>put back on medium heat, stirring constantly til the mix starts to steam.</P>
<P>Transfer into a 9x13" baking dish- sprinkle with the premade bread topping.</P>
<P>Place in an oven under the broiler til golden brown or</P>
<P>PLACE ON A PLATESETTER or PIZZA STONE IN THE BGE @ 450°F and cook til golden brown.</P>
<P> </P><h4>Notes</h4>serve with any smoked meats<p><b>Number of Servings:</b> 6</p><p><b>Time to Prepare:</b> 30 min</p>
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