Deadly Mac & Cheese

Name: Deadly Mac & Cheese
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: cooking oil mild flavored; 3 tbsp flour; 1 tbsp garlic minced; 1 cup milk; 8 oz velveeta cut into 1 inch cubes; 1.5 pounds sharp cheddar cheese shredded; creole seasoning; 1 pound macaroni small

About 35m

Serves 6

app.samsungfood.com

Deadly Mac & Cheese

app.samsungfood.com

About 35m

Serves 6

Directions

1Prepare all ingredients before cooking.
2Boil pasta and set aside into a large oven proof Dutch oven.
3Heat 2-3 tablespoons of oil in a large saucepan on medium heat.
4Add flour and cook for 2 minutes. Mixture should be boiling rapidly.
5Add garlic and cook for 1-2 minutes until a few pieces begin to brown.
6Add 1 cup of milk and whisk mixture quickly to prevent boiling.
7Heat milk mixture until it begins to thicken.
8Add Velveeta and 2/3 of the cheddar to melt. If sauce seems too thick, gradually add milk. The texture should be that of queso.
9Season with Creole seasoning until desired saltiness is reached.
10Pour sauce over pasta and mix.
11Sprinkle remaining cheese over the top of pasta and top with a few pinches of Creole seasoning.
12Broil on high until cheese is melted and beginning to brown.

Ingredients

cooking oil, mild flavored
3 tbsp flour
1 tbsp garlic, minced
1 cup milk
8 oz velveeta, cut into 1 inch cubes
1.5 pounds sharp cheddar cheese, shredded
creole seasoning
1 pound macaroni, small

Equipment

large oven proof Dutch ovenlarge saucepanwhisk

Tips

Use extra sharp cheddar as an alternative to sharp cheddar.
If the cheese sauce seems too thick, gradually add more milk.

Back to recipes

Deadly Mac & Cheese

About 35m

Serves 6

app.samsungfood.com

Deadly Mac & Cheese

app.samsungfood.com

About 35m

Serves 6

Directions

1Prepare all ingredients before cooking.
2Boil pasta and set aside into a large oven proof Dutch oven.
3Heat 2-3 tablespoons of oil in a large saucepan on medium heat.
4Add flour and cook for 2 minutes. Mixture should be boiling rapidly.
5Add garlic and cook for 1-2 minutes until a few pieces begin to brown.
6Add 1 cup of milk and whisk mixture quickly to prevent boiling.
7Heat milk mixture until it begins to thicken.
8Add Velveeta and 2/3 of the cheddar to melt. If sauce seems too thick, gradually add milk. The texture should be that of queso.
9Season with Creole seasoning until desired saltiness is reached.
10Pour sauce over pasta and mix.
11Sprinkle remaining cheese over the top of pasta and top with a few pinches of Creole seasoning.
12Broil on high until cheese is melted and beginning to brown.