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Name: Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3/4 stick Butter; 1/2 cup Flour; 3 cups milk; 1/4 teaspoon White pepper; 2 teaspoon Chicken bouillon; 1 pound Velvetta cubed; 2 cups Sharp Cheddar shredded; 1/2 stick Butter melted; 2 cups Panko crumbs; 1 teaspoon Seasoning salt Lawry's; 1 teaspoon Paprika; 1 tablespoon Parsley chopped; 2 tablespoon Parmesan cheese grated; 1 pound Gemelli pasta

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INGREDIENTS

Cheese Sauce
3/4 stick Butter
1/2 cup Flour
3 cups milk
1/4 teaspoon White pepper
2 teaspoon Chicken bouillon
1 pound Velvetta ; cubed
2 cups Sharp Cheddar ; shredded
Topping
1/2 stick Butter ; melted
2 cups Panko crumbs
1 teaspoon Seasoning salt ; Lawry's
1 teaspoon Paprika
1 tablespoon Parsley ; chopped
2 tablespoon Parmesan cheese ; grated
1 pound Gemelli pasta

Servings

INSTRUCTIONS

For Sauce:

Melt butter in a medium sauce pot. Add flour to make a roux. Cook on low heat for 5 minutes, stirring frequently. Do not allow sauce to color. Whisk milk in slowly using a wire whip. Add bouillon and white pepper. Bring to a simmer while stirring. Simmer on low for 5 minutes. Add cheeses and stir until thickened and smooth. Meanwhile make the topping. Add all topping ingredients and mix. Cook pasta in boiling salted water until al dente. Drain and cool under cold water. To assemble, combine pasta with cheese sauce. Spray a 12X9 rectangle pyrex dish. Place pasta mixture in dish. Top with bread crumb mixture. Bake in a 325F overn for 30 to 45 minutes until internal temperature reaches above 165F.

Note: Pasta Options: Rotini, Pipette, Small shells or Cavatappi

NOTES

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Macaroni and Cheese

Cheese Sauce
3/4 stick Butter
1/2 cup Flour
3 cups milk
1/4 teaspoon White pepper
2 teaspoon Chicken bouillon
1 pound Velvetta cubed
2 cups Sharp Cheddar shredded
 Topping
1/2 stick Butter melted
2 cups Panko crumbs
1 teaspoon Seasoning salt Lawry's
1 teaspoon Paprika
1 tablespoon Parsley chopped
2 tablespoon Parmesan cheese grated
1 pound Gemelli pasta

For Sauce:
Melt butter in a medium sauce pot. Add flour to make a roux. Cook on low heat for 5 minutes, stirring frequently. Do not allow sauce to color. Whisk milk in slowly using a wire whip. Add bouillon and white pepper. Bring to a simmer while stirring. Simmer on low for 5 minutes. Add cheeses and stir until thickened and smooth. Meanwhile make the topping. Add all topping ingredients and mix. Cook pasta in boiling salted water until al dente. Drain and cool under cold water. To assemble, combine pasta with cheese sauce. Spray a 12X9 rectangle pyrex dish. Place pasta mixture in dish. Top with bread crumb mixture. Bake in a 325F overn for 30 to 45 minutes until internal temperature reaches above 165F.

Note: Pasta Options: Rotini, Pipette, Small shells or Cavatappi

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Nutrition

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Serving Size: 1 Serving (421g)
Recipe Makes: 6

Calories: 1239
Calories from Fat: 594 (48%)

Amt Per Serving		% DV

	Total Fat 66g	88 %
	Saturated Fat 39.3g	196 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 4.3g
Cholesterol 235.2mg		72 %
Sodium 1766.7mg		61 %
Potassium 496.1mg		13 %
Total Carbohydrate 108.4g		32 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 104.3g
Protein 52.1g		74 %
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: 1239

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