Creamy Baked Macaroni and Cheese | Recipe Cart
Creamy baked macaroni and cheese recipe from cooking.nytimes.com, made with sharp Cheddar, Velveeta, and pecorino Romano in just 1 hour 25 minutes. Perfect for a comforting meal!
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Cooking tools:
- Baking pan
- Whisk
- Wooden spoon
- Pot
- Colander
- Oven
- Stove
- Spoon
Ingredients
- Salt
- 1 pound cavatappi or elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
- 8 ounces Velveeta, torn into pieces
- 4 ounces pecorino Romano, coarsely grated (1 cup)
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon onion powder
- Pinch of ground cayenne
- Freshly ground black pepper
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