Servings: 8
Ingredients:
16 ounces Elbow Macaroni, uncooked (1 box)
4 tablespoons butter
2 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon complete seasoning
2 1/2 cups heavy cream
1 cup grated Muenster cheese
2 cups grated mild cheddar
1 cup grated mozzarella
Reserve extra cheese blended for topping
Paprika for garnish
Directions:
Prepare pasta according to package directions; drain in colander. Preheat oven to 375ºF. Be sure to salt your water.
Into a 2-quart saucepan over medium heat, melt the butter. Add the flour, complete seasoning, salt and white pepper. , then cook together for 2 to 3 minutes.
Add the heavy cream little by little and continue stirring until mixture thickens. Add cheese and stir until melted.
Spoon into prepared ramekin dishes. (Be sure to use butter flavored pan spray in ramekins before adding mac & cheese.) Top each filled ramekin with additional cheese and add a pinch of paprika for garnish & color.
Bake for 20 minutes. Serve immediately.
I really enjoyed making this dish. Please let me know if you try it by sharing in the comment section or on IG or FB @nlovewithjasmine.
