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Name: Mac and Cheese (Ricardo)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3/4 pounds Elbow Macaroni Noodles; 2 tablespoons Butter; 2 tablespoons Unbleached all-purpose flour; 1/2 teaspoon Dry mustard; 1/4 teaspoon Onion powder; 1/4 teaspoon Garlic powder; 1 can Evaporated milk; 1 cup Chicken broth; 3 cups Sharp Cheddar cheese grated; 2 cups Havarti cheese grated; 1/2 cup Velveeta cheese cubed; Salt and pepper

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INGREDIENTS

3/4 pounds Elbow Macaroni Noodles
2 tablespoons Butter
2 tablespoons Unbleached all-purpose flour
1/2 teaspoon Dry mustard
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1 can Evaporated milk
1 cup Chicken broth
3 cups Sharp Cheddar cheese ; grated
2 cups Havarti cheese ; grated
1/2 cup Velveeta cheese ; cubed
Salt and pepper

Servings

INSTRUCTIONS

1. In a pot of salted boiling water, cook the pasta until fully cooked. Drain and set aside.

2. With the rack in the middle position, preheat oven’s broiler. Butter a 2-litres (8 cups) baking dish or four 500 ml (2 cups) ramekins.

3. In a saucepan, melt the butter. Add the flour and spices and cook for 1 minute, stirring continuously. Add the condensed milk and broth and bring to a boil, stirring with a whisk.

4. Remove from the heat and add 250 ml (1 cup) of cheddar cheese, 250 ml (1 cup) of Havarti cheese, and the Velveeta cheese. Stir until well incorporated. Add the pasta and heat through. Adjust the seasoning.

5. Spoon into the baking dish or ramekins. Sprinkle with the remaining cheese. Bake for about 5 minutes or until the cheese has lightly browned.

NOTES

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Mac and Cheese (Ricardo)

3/4 pounds Elbow Macaroni Noodles
2 tablespoons Butter
2 tablespoons Unbleached all-purpose flour
1/2 teaspoon Dry mustard
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1 can Evaporated milk
1 cup Chicken broth
3 cups Sharp Cheddar cheese grated
2 cups Havarti cheese grated
1/2 cup Velveeta cheese cubed
 Salt and pepper

1. In a pot of salted boiling water, cook the pasta until fully cooked. Drain and set aside.

2. With the rack in the middle position, preheat oven’s broiler. Butter a 2-litres (8 cups) baking dish or four 500 ml (2 cups) ramekins.

3. In a saucepan, melt the butter. Add the flour and spices and cook for 1 minute, stirring continuously. Add the condensed milk and broth and bring to a boil, stirring with a whisk.

5. Spoon into the baking dish or ramekins. Sprinkle with the remaining cheese. Bake for about 5 minutes or until the cheese has lightly browned.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 8 Servings

Calories: 649
Calories from Fat: 270 (42%)

Amt Per Serving		% DV

	Total Fat 30g	40 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 88.2mg		27 %
Sodium 1352.5mg		47 %
Potassium 206.2mg		5 %
Total Carbohydrate 56.2g		17 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 54.8g
Protein 36.2g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 649

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