Recipe by NIN4NIN
This recipe came from what my mom referred to as the 'spice' cookbook. I grew up with it and am happy to share it. It's pretty simple to make. Make a roux, add to pasta. It is a favorite at potlucks but can be altered for smaller groups. You can make it as spicy as you like. I usually make a SPICY half and a not so spicy half.
Top Review by Lazarus
Excellent macaroni! The spicy Monterey was a great change to a traditional comfort food for me. I cut the recipe in half, and used regular paprika in lieu of the sweet. I'll definitely be making this again! Made for PAC Spring '08
- 1 lb sharp cheddar cheese
- 1 lb monterey jack pepper cheese
- 9 tablespoons butter
- 8 tablespoons flour
- 2 teaspoons dry vegetarian chicken base (tastes better)
- 1 teaspoon onion powder
- 1⁄2 teaspoon white pepper
- 4 teaspoons Season-All salt
- 1⁄2 teaspoon dry mustard
- 1 dash cayenne (as much as you want)
- 1 dash nutmeg
- 4 cups milk
- 2 (8 ounce) packages macaroni
- 1 dash sweet paprika
Directions See How It's Made
- Grate cheese and set aside.
- Cook macaroni following directions on package and set aside.
- For the roux Melt butter, remove from heat.
- Mix flour, seasoned stock base and seasonings.
- Slowly add mixture to butter.
- Cook over low heat. stirring, until mixture is smooth and bubbly. Do not allow to brown.
- Remove from heat and slowly stir in milk.
- Bring to a boil, stirring, and cook until sauce thinkens.
- Add 2 cups of the cheese and stir unil melted.
- Place half the macaroni in a buttered 13 x 9 x 2 inch baking dish.
- Sprinkle with half of remaining cheese.
- Pour half of sauce over all.
- Top with layer of macaroni and the rest of the cheese.
- Pour remaining cheese sauce over all. Sprinkel with paprika.
- Bake in 350 oven 30 to 40 minutes.
- Serve hot from baking dish.