I made this mac & cheese to take to a potluck lunch at work. We don't have an oven to heat anything up, so I will put it in my crockpot to stay warm until lunchtime!!
Ingredients
1 tbsp EVOO
2 tbsp butter
3 tbsp flour
3 cups skim milk, heated
4 oz mild shredded cheddar cheese
4 oz sharp shredded cheddar cheese
8 oz 6 cheese Italian blend (mozz, provolone, Asiago, Fontina, & Romano)
16 oz elbow macaroni
pinch of cayenne pepper
pinch of nutmeg
Salt and pepper to taste
Cook macaroni according to package directions and drain well.
In a saucepan, melt butter over low heat. Whisk in flour and cook the mixture for 3 min. Whisk in the milk. Bring to a boil, and simmer for 3 minutes. Stir in spices and cheeses and cook until melted. Combine cheese mixture and macaroni.
Ingredients
1 tbsp EVOO
2 tbsp butter
3 tbsp flour
3 cups skim milk, heated
4 oz mild shredded cheddar cheese
4 oz sharp shredded cheddar cheese
8 oz 6 cheese Italian blend (mozz, provolone, Asiago, Fontina, & Romano)
16 oz elbow macaroni
pinch of cayenne pepper
pinch of nutmeg
Salt and pepper to taste
Cook macaroni according to package directions and drain well.
In a saucepan, melt butter over low heat. Whisk in flour and cook the mixture for 3 min. Whisk in the milk. Bring to a boil, and simmer for 3 minutes. Stir in spices and cheeses and cook until melted. Combine cheese mixture and macaroni.
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