Recipe by KK
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.
Top Review by Sydney Mike
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
- 1 lb pasta (small shells or elbow)
- 6 tablespoons butter
- 6 tablespoons flour
- 1⁄2 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄4 teaspoon paprika
- 3 1⁄2 cups whole milk
- 8 ounces whole milk mozzarella, grated
- 8 ounces sharp cheddar cheese, grated
- 8 ounces monterey jack cheese, grated
- 2 tablespoons parmesan cheese, grated
Directions See How It's Made
- 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.
- Preheat the oven to 350 degrees.
- Toss the cheeses together.
- 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.
- Then layer the rest of the pasta, the rest of the cream sauce and top with the rest of the cheeses.
- 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.
- Let rest 5-10 minutes before serving.