Betty demonstrates how to make delicious Parmesan Mozzarella Mac 'n Cheese. This dish consists of cooked elbow macaroni coated with a gorgeous cheese sauce (with a hint of smoked paprika) and baked to golden perfection in the oven.
|Elbow macaroni||8 Ounce|
|Flour||1/4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded parmesan cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Freshly ground black peppercorns||1/2 Teaspoon|
|Smoked paprika||1/2 Teaspoon|
Pre-heat oven to 350 degrees (F).
For cooking macaroni
Cook macaroni in a medium to large pot that is half-full of boiling water, salted with 1 teaspoon of salt.
It will take about 7 minutes for the macaroni to cook to a consistency that is al denti (chewy, but not mushy).
For cheese sauce
In a medium-sized sauce pan, melt butter and add flour.
Mix the flour thoroughly into the melted butter.
Cook over medium-low heat, stirring constantly, until mixture is thickened and creamy.
Add milk and cook, stirring constantly, until white sauce is thickened and smooth.
Add shredded Parmesan cheese, shredded mozzarella cheese, salt,freshly ground black pepper, and smoked paprika.
Now, place the cheese sauce over low heat, and cook and stir until the cheese is melted.
When the macaroni is done, pour it through a colander to remove all the water, and place cooked, drained macaroni in the saucepan containing the cheese sauce.
Stir until macaroni and cheese sauce are completely mixed.
Spray an 8-inch by 10-inch Pyrex dish with cooking spray, and add the prepared macaroni to the dish. Place the dish of macaroni in the pre-heated oven.
Bake for 25 to 30 minutes, or until done to your liking.
Serving size Complete recipe
Calories 2535Calories from Fat 1137
% Daily Value*
Total Fat 128 g196.9%
Saturated Fat 75 g375%
Trans Fat 0 g
Sodium 3768 mg157%
Total Carbohydrates 225 g75%
Dietary Fiber 9 g36%
Sugars 34 g
Protein 119 g238%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet