Ingredients: |
Ingredients: 2 lbs. macaroni
1 cup butter
3/4 cup flour
6 cups milk, divided
1 tbls. Worcestershire Sauce
1 t. mustard powder
1 t, onion powder
1 t. cayenne pepper
salt and black pepper to taste
1 - 8 oz. pkg. shredded Cheddar Cheese, divided
3 - 8 oz. pkg. shredded American cheese
1 - 8 oz. bag potato chips, crushed
1 cup shredded Cheddar cheese
1/3 cup Parmesan cheese
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Directions: |
Directions:Preheat oven to 375º F. Spray 2 - 9"X13" baking pans
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until firmly cooked but firm to the bite, about 8 minutes. Drain.
Melt butter in a large pot over medium low heat. Slowly add flour to melted butter, whisking constantly; cook until brown and no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated. Repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. stir in Worcestershire sauce, mustard powder, onion powder, and cayenne pepper. Season with salt and pepper.
Reduce heat to low. Cook sauce, whisking frequently, until it begin to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. repeat with remains half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
Stir drained macaroni into the cheese sauce to coat. Divide macaroni between the two prepared pan.
Mix crushed potato chips, 1 cup Cheddar cheese and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
Bake until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes. |
This recipe for School Cafeteria Mac n' Cheese is from