additional old cheddar cheese (optional) or extra-old cheddar cheese (optional)
Serving Size: 1 (218) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 236 g43 %
Total Fat 26.2 g40 %
Saturated Fat 16.2 g80 %
Cholesterol 82.1 mg
Sodium 458.4 mg
Dietary Fiber 2 g8 %
Sugars 2 g7 %
Protein 27.4 g
In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
Meanwhile, in a blender or food processor, (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce is creamy, smooth and thick. Season to taste with hot pepper sauce, if desired. Garnish with extra cheese, if desired. Serve immediately.
TIP FOR KIDS: This is a terrific recipe to introduce whole wheat or vegetable pasta to your kids,. Mix a small amount of the different pasta in with regular pasta to start, and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta.
FOR THE ADVENTUROUS: Add 1/4 cup chopped sun-dried tomatoes when you pour cheese sauce into cookd macaroni. Add 1/4 cup chopped fresh basil just before serving. Replace 1/2 cup of the Old Cheddar with Asiago or Provolone cheese.