Cooking Instructions
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Step 1
Cook
Elbow Macaroni (4 1/2 cups)
according to instructions, strain, and set aside.
Step 2
Make a roux by whisking together
Butter (1/4 cup)
and
All-Purpose Flour (1/4 cup)
over low heat in a Dutch Oven.
Step 3
Add
Milk (1 cup)
,
Half and Half (1/2 cup)
,
Chili Powder (1 tsp)
,
Onion Powder (1/2 tsp)
,
Ground Nutmeg (1/4 tsp)
, and about 2/3 of your shredded
Sharp Cheddar Cheese (2 cups)
and
Monterey Jack Cheese (1 1/2 cups)
. Whisk over low heat until smooth.
Step 4
Add cooked macaroni and mix until coated evenly with cheese sauce. Add more half & half if needed. It should be pretty loose and easy to stir. Taste and add
Salt (to taste)
or
Ground Black Pepper (to taste)
if needed.
Step 5
Remove from heat and stir in the rest of your cheese. Garnish with
Fresh Parsley (1 handful)
for some freshness and enjoy!
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