Prep 30 mins
Cook 30 mins
Cannot eat turkey without this essential side dish. No Thanksgiving meal is complete without my special Macaroni & Cheese, using smoked cheddar, plus Velveeta and topped with Seasoned bread crumbs.
- 16 ounces macaroni or 16 ounces rotini pasta or 16 ounces shell pasta
- 3 tablespoons white pepper
- 3 tablespoons onion powder
- 2 tablespoons dried mustard powder
- 3 pints evaporated milk
- 6 tablespoons butter
- 1 egg
- 1⁄2 cup flour
- 2 teaspoons salt
- 8 ounces progresso seasoned bread crumbs
- 16 ounces smoked sharp cheddar cheese
- 16 ounces Velveeta cheese
- Cook the pasta according to package directions.
- In a large sauce pan, melt the butter on a low heat. Add in a little flour, enough to make a paste (turn down the heat--flour/butter mixture burns quickly).
- Add the evaporated milk and keep stirring, on a low heat until this mixture thickens---you can add more flour if it's not thick enough. Then, add in all the dry spices, and keep stirring.
- Cut the cheese into small little cubes and then add it to the mixture, still on a low heat and keep stirring.
- Meanwhile, in another sauce pan, add 2tbs of butter and melt on a low heat. Once the butter is sizzling, add in the bread crumbs and saute lightly. Beat the egg and add it to the bread crumbs (You want the bread crumb topping to hold together) Once that happens, let it sit with foil . Meanwhile, if the cheese is thoroughly melted, put the pasta in an oblong baking dish, and pour the cheese mixture over the pasta.
- Bake the macaroni & cheese (covered with foil) for 30 min on 325°F
- Remove the foil and with a spatula slip the bread-crumb topping over the Mac & Cheese. For 10 min more, uncovered continue baking, but keep checking. You just want the bread-crumb topping to be lightly brown!
While I do have my own holiday mac and cheese recipe, I wanted to try this unique recipe. I'm glad I did. Halving the recipe, I baked this in individual-serving dishes and my family loved it. The one regret is we had no turkey to go with it! Out of personal preference I used only 1/3 of the white pepper -- but used all of the onion powder and mustard powder -- and the combined flavors were great. Following the instructions for the flour addition, I found only a small amount of flour was needed, since the Velveeta and evaporated milk added a creaminess of their own. The macaroni and cheese baked up creamy and delicious, and the buttered breadcrumb topping turned out perfectly. UPDATE 11-28-2013: I prepared this once again, this time exactly as written. Everyone pretty much agreed this tasted even better this time... The difference? I added all of the white pepper listed in your recipe. By gosh and by golly... it was fantastic! Thanks ChefPisces. I have all of your recipes saved!