Recipe courtesy of Haylie Duff
Episode: Texas Hold 'em
Zesty Mac and Cheese
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 pound macaroni
  • 1/2 stick (4 tablespoons) unsalted butter 
  • 2 cups whole milk 
  • 1/2 cup half-and-half 
  • 4 cups grated white Cheddar, plus extra for the top if baking
  • 1 cup grated Parmesan, plus extra for the top if baking
  • 1 cup grated Romano cheese, plus extra for the top if baking
  • One 8-ounce block cream cheese
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon Worcestershire sauce
  • Pinch freshly ground black pepper 
  • 2 tablespoons all-purpose flour 

Directions

Bring a large pot of water to a boil. Cook the macaroni to al dente according to the package instructions.

Melt the butter in a saucepan over medium heat and add the milk and half-and-half. Add the Cheddar, Parmesan, Romano, cream cheese, Dijon, Worcestershire and a pinch of black pepper, mixing well until combined. Whisk in the flour and cook for 2 minutes.

Combine the macaroni with the cheese sauce. You can serve it as is, or bake it for a more crispy finish. If baking, scatter extra grated cheese across the top and bake at 350 degrees F for 10 minutes.

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