Mom’s Comfort Mac n Cheese🤍
Ingredients
8 tablespoons Organic Valley unsalted butter
6 slices fresh bread, crusts removed, cubed
5 ½ cups Organic Valley 2 % milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
4 ½ cups grated Organic Valley sharp white cheddar cheese (about 18 ounces)
2 cups grated Organic Valley Raw Jack cheese
1 pound macaroni (minus a handful) 😂- if you saw the video
Directions
Heat oven to 375°F. Butter a casserole dish; set aside. In a small saucepan over medium heat, melt 2 tablespoons butter.
Butter your cubed breadcrumbs:
Place bread in a bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.Heat milk:
In a medium saucepan set over medium heat, heat milk.In a separate pot, Melt remaining 6 tablespoons butter in a skillet over medium heat. When butter begins to bubble, add flour. Whisk for one minute
Combine hot milk and flour mixture until sauce is thick …Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, paprika, black pepper, cayenne pepper, 3 cups Organic Valley White cheddar cheese, and 1 1/2 cups Organic Valley Raw Jack.
Fill a large saucepan with water and bring to a boil. Add macaroni; cook 2 to 3 minutes less than packaged directions, until the outside of pasta is cooked and the inside is underdone. Rinse macaroni under cold running water in a colander and drain.
Stir macaroni into the cheese sauce
Transfer to your buttered dish and top with remaining cheese and breadcrumbs.
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
