Mac & Cheese
Ready in about 16 minutes. From 24 Kitchen (Ree Drummond, recipes from the ranch).
⏱️ Prep: 16 min
Ingredients
| 500 g pack | macaroni (shells) | |
| 40 g | butter | |
| 2 cloves | garlic | |
| 1 cup | 240 ml | whole milk |
| 1/4 tsp | 1.3 ml | Dijon mustard |
| 200 ml | cream | |
| 1 tbsp | 15 ml | breadcrumbs |
| 200 g | processed cheese (cheddar-like) | |
| 2 cups | 480 ml | cheddar or Monterey Jack, grated |
| — | salt | |
| — | black pepper | |
| — | seasoned (colored) salt | |
| 1 cup | 240 ml | breadcrumbs (to thicken, if needed) |
Instructions
- Put the macaroni on to boil (500 g pack).
- Sauce: Melt a little butter (about 40 g), add 2 cloves of garlic, 1 cup whole milk, 1/4 tsp Dijon mustard, 200 ml cream, 1 tbsp breadcrumbs.
- While these warm up, cut about 200 g processed cheese (similar to cheddar) and add it to the butter and milk. Grate 2 cups of cheddar or Monterey Jack and add it to the pot.
- Season with a little salt and lots of black pepper. Add colored (seasoned) salt and stir. Pour the pasta into the sauce.
- If needed, to thicken the sauce - 1 cup of breadcrumbs.