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INGREDIENTS 1 pound elbow macaroni 1 teaspoon salt 3 Tablespoons unsalted butter scant 1/2 cup all purpose flour 1 can evaporated milk 2 1/2 cups milk 1/8 teaspoon salt a pinch of nutmeg freshly ground black pepper 12 ounces sharp cheddar, diced, divided 3 ounces cream cheese DIRECTIONS Lightly butter a 2 quart baking dish. Preheat the oven to 350 degrees. Bring a large pot of water to boil, stir in elbow macaroni and salt. Cook according to package directions. Drain pasta, rinse quickly with cold water and drain well. Set aside. In a large pot with a cover, melt butter over medium heat. Add flour to butter and stir to form a paste or roux. Stir and cook for 2-3 minutes until the roux turns just a little creamcolored. Whisk in milk and cook until thickened and bubbly. Season with salt, nutmeg and pepper. Turn heat to low and stir in 1/3 of the diced cheese. When cheese is almost completely melted, stir in cream cheese, cover and remove from heat. Layer cooled macaroni in the baking dish with remaining diced cheese, distributing the cheese as evenly as possible. Stir cheese sauce and pour over layered macaroni. Use a spoon to wiggle some sauce down into the corners and through the layers, without stirring. Place baking dish on a cookie sheet in the preheated oven. Bake approximately 45 minutes, until top is golden and edges are browned and a little crispy. Cool five minutes before serving. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
