1 hr 25 mins
KK - Chef #426156's Note:
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.
My Private Note
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- 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
- 1Cook 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.
- 2Preheat the oven to 350 degrees.
- 3Toss the cheeses together.
- 4Place 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.
- 5Then layer the rest of the pasta, the rest of the cream sauce and top with the rest of the cheeses.
- 6Bake in the bottom third of the oven for approximately 1 hour, or until the casserole is nice and bubbly with browning around the edges.
- 7Let rest 5-10 minutes before serving.
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Nutritional Facts for Dan's Favorite Mac and Cheese
Serving Size: 1 (179 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 554.3
- Calories from Fat 276
- Total Fat 30.6 g
- Saturated Fat 18.6 g
- Cholesterol 91.0 mg
- Sodium 761.7 mg
- Total Carbohydrate 42.7 g
- Dietary Fiber 1.6 g
- Sugars 6.0 g
- Protein 26.2 g