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Ingredients
5 servings
16 ozelbow macaroni
or any shape that you like - make sure it collects the sauce
Salt
for your water
1 ½ cupshredded cheddar cheese
1 pkgsliced swiss cheese
8 ozcream cheese
cubed
1 stickbutter
½ cupflour
4 cupmilk
I used 2 C chicken broth and 2. C half and half, make sure you have 4C liquid
1 tspgarlic powder
½ teaspoonred pepper flakes
depending on heat preference
½ tsppepper
Instructions
Step 1
Bring a pot of water to a boil. Salt the water. Cook pasta according to the recipe, drain.
Step 2
Grease a large baking dish.
Step 3
Melt the ½ C of butter in a large skillet, and then whisk in the flour until smooth. ( this is your roux). Cook for a couple of minutes.
Step 4
Add the garlic powder, black pepper, and pepper flake.
Step 5
Add your liquid, stir/whisk to incorporate. Heat mixture to a boil, stirring constantly.
Step 6
Don't let your milk scorch on the bottom of the pan! Don't walk away. Be patient. The roux needs to come to a boil to thicken.
Step 7
To Assemble: put a little sauce on the bottom of the baking dish. Alternate layers of macaroni, cheeses, and sauce. Ending with cheese on top of sauce.
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