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Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

My stepfather, Dan Kroesen, loved mac and cheese, especially at Thanksgiving. He called this recipe "el primo" and I named it after him. Sometimes I use 1/8 tsp cayenne pepper instead of the paprika for a little added zip.

Ingredients Nutrition

Directions

  1. Cook the pasta until 'al dente' on the package directions. Meanwhile, melt the butter, then add the flour and cook until the mixture loosens, like a regular roux. Add the dry mustard, salt and paprika. Add the milk and simmer about 10 minutes, until thickened.
  2. Preheat the oven to 350 degrees.
  3. Toss the cheeses together.
  4. Place 1/2 of the pasta in a large casserole (at least a 9x13 pan, or slightly larger), sprinkle with 1/2 of the cheeses, then with 1/2 of the cream sauce.
  5. Then layer the rest of the pasta, the rest of the cream sauce and top with the rest of the cheeses.
  6. Bake in the bottom third of the oven for approximately 1 hour, or until the casserole is nice and bubbly with browning around the edges.
  7. Let rest 5-10 minutes before serving.
Most Helpful

5 5

Made this partly for the house-bound neighbors I cook for quite a bit, & they absolutely love mac & cheese, so, during PAC, I make it for them a lot! This time I took your time & used a bit of cayenne pepper & they enjoyed that very much, as did the 2 of us, since I ALWAYS keep a bit back just for us! Thanks for sharing the recipe! Very easy to prepare, & since we always enjoy both honeydew & cantelope