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Macaroni and Cheese


  • 1/2 cup plus 1 Tbsp. unsalted butter, plus more for the casserole
  • 4 cups uncooked elbow macaroni
  • 5 cups milk
  • 1/2 cup plus 1 Tbsp. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 2 cups grated sharp yellow cheddar cheese
  • 2 cups grated sharp white cheddar cheese
  • 1 cup grated Parmesan cheese
  • 20 scallions, white and light green parts only, thinly sliced
  • 5 oz. goat cheese


Heat oven to 375 degrees F. Lightly butter a 2 quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, and set aside. Warm milk in a medium saucepan over medium low heat. melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt, pepper and cayenne. In a bowl, combine 1/4 cup each yellow and white cheddars and 1/4 cup Parmesan; set aside. Set aside 1 Tbsp. scallions. Add remaining 1 3/4 cup of both cheddars and 3/4 cup Parmesan to warm white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1 inch pieces; fold gently to combine. Transfer mixture to casserole; top with reserved scallions and cheese. Bake until golden brown and bubbly, 30-35 minutes.


By Robin from Washington, IA

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