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Cabot Creamery Macaroni And Cheese

  Small elbow macaroni 2 Cup (32 tbs)
  Butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Ground red pepper 1 Pinch (Cayenne)
  Worcestershire sauce 1 Dash
  Whole milk 2 Cup (32 tbs), heated
  Grated cheddar 4 Cup (64 tbs) (Cabot Vintage Choice / Private Stock)
  Buttered bread crumbs 1⁄2 Cup (8 tbs)

1. Preheat oven to 350°F. Cook and drain macaroni according to package directions.
2. Butter a 2 1/2-quart baking dish or coat with nonstick cooking spray.
3. Melt butter in a large saucepan over medium heat. Sprinkle flour into butter and whisk constantly until you have a thick, smooth paste with a nutty aroma, about 5 minutes.
4. Add mustard, red pepper and Worcestershire. Gradually whisk in milk, stirring until sauce thickens and returns to a simmer.
5. Reduce heat to low. Add 3 cups of cheese; stir until melted. Stir in macaroni. Pour into baking dish. Sprinkle with remaining cheese and then crumbs. Bake for 20 minutes, or until golden on top and bubbling throughout.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4019 Calories from Fat 2193

% Daily Value*

Total Fat 249 g382.7%

Saturated Fat 154.1 g770.6%

Trans Fat 0 g

Cholesterol 751 mg250.3%

Sodium 3971.2 mg165.5%

Total Carbohydrates 248 g82.8%

Dietary Fiber 10.1 g40.4%

Sugars 35.7 g

Protein 196 g391.1%

Vitamin A 151.9% Vitamin C 0.79%

Calcium 471.2% Iron 57%

*Based on a 2000 Calorie diet

Cabot Creamery Macaroni And Cheese Recipe