Ingredients for Neelys Macaroni And Cheese
- 6 tablespoons (85g) butter
- All Purpose Flour
- 4 cups (950ml) milk
- 1 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
- Cayenne Pepper
- Salt & Freshly Ground Black Pepper
- 1/4 teaspoon hot sauce (or to taste)
- Worcestershire Sauce
- Cheddar Cheese
- Cavatappi Pasta
- Potato Chips
- Cooked Bacon
- Parmesan Cheese
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How to Make Neelys Macaroni And Cheese
- Preheat oven to 350°F (175°C).
- Melt 6 tablespoons (85g) of butter in a large saucepan over medium heat.
- Whisk in 1/4 cup (30g) of all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in 4 cups (950ml) of warmed milk. Bring to a gentle boil, whisking continuously.
- Reduce heat to low and continue whisking until the sauce thickens.
- Stir in 1 teaspoon dry mustard, 1/4 teaspoon ground nutmeg, 1/8 teaspoon cayenne pepper (optional), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon hot sauce (or to taste), and 1 tablespoon Worcestershire sauce.
- Reduce heat to low and stir in 3 cups (240g) shredded sharp cheddar cheese until melted and smooth.
- Cook 1 pound (450g) elbow macaroni according to package directions. Drain well.
- Pour the cheese sauce over the cooked macaroni and stir to combine.
- Transfer the macaroni and cheese to a greased 3-quart casserole dish.
- Top with 1 cup crushed potato chips, 1/2 cup cooked and crumbled bacon, and 1/4 cup grated Parmesan cheese.
- Bake for 35-40 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
10g
Fat
134g
Carbs
30g
