Paula Dean's macaroni & cheese

Paula Dean's macaroni & cheese
Paula Dean's macaroni & cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb uncooked elbow macaroni

  • 5

    T butter, divided

  • 1/4

    C flour

  • 3

    C 1/2 & 1/2

  • 1

    (12 oz) can evaporated milk

  • 1 1/2

    C shredded Monterey Jack cheese

  • 1

    C shredded cheddar cheese

  • 1

    (8 oz) velvetta

  • 1

    t salt

  • 1/2

    t dry mustard

  • 1

    C plain Pablo

Directions

Spray 3 quart baking dish w/ Pam. Cook elbow mac. In large Dutch oven, melt 3 T butter. Whisk in flour & cook, stirring constantly. Whisk in 1/2 & 1/2 & evaporated milk. Cook til thickened. (Or 5 mins) reduce heat to low, add cheeses, stirring til smooth. Remove from heat, stir in mustard & salt & add cooked macaroni.pour mixture into prepared dish. In a med micro safe bowl, melt remaining 2 T butter in micro. Stir in Pablo. Sprinkle over macaroni. Bake for 20-25 mins. Til brown & bubbly.

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