Prep 25 mins
Cook 20 mins
I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate
- 9 cups whipping cream
- 4 lbs tillamook extra sharp white cheddar cheese, grated
- 1 cup all-purpose flour
- 12 ounces butter
- 6 cups fresh breadcrumbs
- 6 teaspoons coleman's dry English-style mustard
- 1⁄4 teaspoon nutmeg
- 2 (16 ounce) packages elbow macaroni, cooked al dente
- In a large saucepan whisk together the whipping cream, flour and butter.
- Heat and whisk continuously until the sauce thickens, boils and is smooth.
- Allow to simmer and additional two minutes.
- Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
- Continue to stir constantly until the cheese is melted and the sauce is smooth.
- Add amount of sauce needed to the still warm al dente elbow macaroni.
- Allow to stand for at least an hour before baking.
- Preheat your oven to 350 degrees.
- Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
- Bake until bubbling through and the bread crumb topping is browned.
- Freeze remaining sauce.
OOOOoooofff! Someone call my doctor! Tillamook rules!!