Parmesan Peppercorn Mac & Cheese Submitted by Rosemary (MN) HQ Resident Chef Ingredients 1/2 cup (1 stick) butter, divided 7 Tbsp. flour 4 cups milk 2 packets Parmesan Peppercorn Warm Dip Mix 1 lb. American processed cheese, cut into cubes 1 cup shredded Colby Jack cheese Salt & pepper to taste 16 oz. jumbo elbow macaroni, prepared and rinsed 5 oz. package flavored croutons, coarsely crushed Directions Serve it tonight: Preheat oven to 350°. Melt 5 Tbsp. of butter in a medium saucepan over medium-high heat; add flour. Whisk 1 minute. Whisk in milk and both packets of dip mix. Reduce heat; bring to a simmer, whisking constantly until mixture thickens, and continue about 3 minutes. Stir in both cheeses; whisk until smooth. Season with salt and pepper to taste. Place prepared macaroni in a greased 9 x 13 pan, top with sauce; stir to blend. Melt remaining 3 Tbsp. butter; mix with crushed croutons. Sprinkle crumbs over macaroni. Bake, uncovered, 40-45 minutes. Let stand 5 minutes. Makes 6 servings. Serve it later: Prepare as directed without preparing crouton mixture or baking. Spoon cooled mixture into a resealable plastic bag; freeze. To serve, thaw completely. Spoon mixture into a greased 9 x 13 baking pan. Prepare buttered crouton mixture, and bake as directed above. Suggested sides: Tossed salad and steamed broccoli.
Posted on: Wed, 25 Sep 2013 23:39:46 +0000
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