Southern macaroni and cheese by Erick Williams

• 总时间: 40 minute

配料

Elbow macaroni: 1lb

Whole milk: 1 cup

Evaporated milk: 1 cup

Shredded extra-sharp Cheddar: 2 lbs (about 32 oz)

Cream cheese: 4 oz

Garlic powder: 1 tsp

Onion powder: 1 tsp

Smoked paprika: 1 tsp

Salt: 1 tsp

Black pepper: ½ tsp

步骤

Heat oven to 400°F. Place a medium saucepan over medium heat and add the evaporated and whole milk (you want to bring the milk to a light simmer). Whisk in the spices: garlic onion paprika salt and pepper. Once incorporated whisk in 1 1/2 lbs of sharp Cheddar and 4 oz cream cheese. minimal_rich_text

Bring a large pot of generously salted water to a boil (it should have a little less salt than seawater). Add macaroni and cook according to package directions until a little under al dente about 4 minutes. Transfer to a colander and drain. minimal_rich_text

Mix all the macaroni with the cheese sauce. Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 4 oz of Cheddar evenly on top. Spread the remaining macaroni mixture on top in an even layer and add the remaining Cheddar. Transfer to the middle rack of the oven and bake for 10 minutes allowing the top to melt. minimal_rich_text

Remove from the oven. Serve warm. minimal_rich_text