Kaleo' Eats

Mac-n-Cheese

Okay this recipe is NOT heart healthy and it'll make Paula Dean look like a health nut.

This is my classic Mac-n-Cheese recipe using lotsa cheese. It starts with a classic bechamel and yes creamy velveeta cheese, along with extra sharp cheddar, cream cheese and parmesan. I told you it wasn't heart healthy, but it taste incredible... Of course, optionally you can substitute low fat and or non fat products as well I have done both we equal results.

Ingredients:   

1lb Elbow Macaroni or Medium Shells
3 cups Milk
1/2 cup Unsalted butter (1 stick)
1/2 cup Flour
1/2 Onion chopped fine
2 Medium garlic cloves minced
1 tbs Kosher salt
1 tsp Dried thyme
1/2 tsp Paprika
1 1/2 cup Velveeta Cheese cut into cubes
8 oz Shredded extra sharp cheddar cheese
8 oz Cream cheese cut into cubes
1/4 cup Parmesan
2/3 cup Seasoned Panko bread crumbs
1 tbs Worcestershire sauce
1/2 tps Hot sauce


For the béchamel:
Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, remove from heat and set aside.

In a small sauce pan add one tablespoon of the butter and the onions, sauté   until lightly caramelized, add the garlic sauté for another minut, remove from heat. 

In a large, heavy-bottomed pot, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.

While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. Season with salt and pepper and add the thyme, paprika, worcestershire and hot sauce. Then add the caramelized onions and garlic.

Return the pot to medium-high heat and while whisking constantly, 

cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and add the remaining salt as desired. Slowly add the cubed velveeta and cream cheese and stir until creamy smooth reduce heat to low. 
Heat oven 400º place rack on middle level.

Prepare your pasta as usual and cook till al dente, drain and rinse in cold water to stop cooking. 

Spray or coat with olive oil the bottom of a 5-quart baking pan or 16oz ramekins 

Add the pasta to the bechamel sauce and fold into the mixture until incorporated. Fill each ramikin or the baking pan with the mixture, sprinkle the shredded cheddar cheese and panko over each portion or pan and bake until golden brown about 25-30 minutes.

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