Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large pot or cast-iron skillet over medium heat, melt the
Butter (1/2 cup)
add in the
All-Purpose Flour (1/2 cup)
. Whisk together for about 1 minute to fully cook the flour.
Step 2
Add in the
Cream Cheese (4 Tbsp)
and continue to whisk together while slowly adding the first cup of
Whole Milk (3 cups)
in about 4 additions, whisking the sauce together until combined between each pour. While continuing to whisk, add in the rest of the milk.
Step 3
While the sauce is thickening, add the
Seasoned Salt (1/2 Tbsp)
,
Smoked Paprika (1 Tbsp)
,
Brown Sugar (1 Tbsp)
,
Ground White Pepper (1 tsp)
, and
Ground Nutmeg (1/2 tsp)
.
Step 4
Once the sauce has thickened (about 5 minutes) mix in the
Shredded Cheddar Cheese (2 cups)
and
Monterey Jack Cheese (1 cup)
and stir until smooth. Reduce heat to low.
Step 5
Boil
Elbow Macaroni (3 1/3 cups)
to al dente, then add to the cheese sauce. Reserve about a cup of pasta water.
Step 6
Take off the heat and stir together. The sauce will be loose but will thicken as it cools. Add the pasta water as needed to keep a creamy sauce, then serve.
Rate & Review