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Home Style Macaroni And Cheese Preparation Part 2 Recipe Video
|Milk||3 Cup (48 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cajun seasoning||1⁄8 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Grated sharp cheddar cheese||6 Cup (96 tbs)|
|Elbow macaroni||2 Cup (32 tbs)|
Calories 302 Calories from Fat 115
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 34 mg
Sodium 54.8 mg2.3%
Total Carbohydrates 38 g12.6%
Dietary Fiber 1.5 g6.1%
Sugars 7.4 g
Protein 9 g18.3%
Vitamin A 8.5% Vitamin C 0.22%
Calcium 13.9% Iron 5.3%
*Based on a 2000 Calorie diet
Fill your medium sauce pan with water and place 1 Tablespoon of butter. Place on medium heat so that the water is heating while other cooking is being done.
Place your milk in a microwave safe container or another sauce pan to warm the milk. I use the microwave for this and put the timer on 1:30 minutes.
In the deep skillet, place the remaining 3 tablespoons of butter. Turn on medium heat. Melt the butter stirring with whisk. Toss in the flour alittle at a time stirring continuously. Cook for 1 minute.
Slowly pour in the warmed milk while whisking continuously. Once completely blended with the butter and flour; cook for 10 minutes stirring continuously. If you stop, the milk and flour will burn. Remove pan from heat.
At this point, your water for the macaroni is probably boiling. Stir in the macaroni. Cook for only 3 minutes.
Meanwhile, stir into the white sauce mixture, the Cajun seasoning, cayenne pepper and ground nutmeg. Little by little stir in 4 cups of sharp cheddar cheese. Cover and set aside.
The macaroni should be done. Drain in a colander and rinse with cold water. Drain well.
Gradually spoon the macaroni into the cheese sauce mixture until all macaroni is covered in cheese sauce. Pour into a 1 ½ quart casserole dish.
Place casserole dish into 375° oven on a cookie sheet. Bake for 25-30 minutes.
Remove from oven and cover with remaining shredded cheese. Let set for 5 minutes. Enjoy!
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