Hometown Buffet Macaroni & Cheese (Copycat) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My reverse-engineered recipe for Hometown Buffet's Creamy Macaroni and Cheese , as requested by a fan . Recipe may be doubled and baked in a 9 x 13 baking dish. Ingredients:
3 quarts boiling water (unsalted) |
2 cups dry elbow macaroni |
2 tablespoons margarine |
1 1/3 cups skim milk (or 50% milk with 50% water) |
1/8 teaspoon white pepper |
1 pinch cayenne pepper |
1 pinch garlic powder |
1 (8 ounce) jar cheez whiz or 0.5 (15 ounce) jar cheez whiz |
8 ounces shredded medium cheddar |
2 tablespoons powdered parmesan cheese |
1/3 cup shredded medium cheddar |
Directions:
1. BOIL 3 quarts salt-free water in a 4-quart pot; ADD 2 cups uncooked elbow macaroni; SCRAPE bottom immediately with a wire whisk to avoid sticking; BOIL macaroni for 8-10 minutes.
2. POUR macaroni into colander in sink (remove all pasta from bottom of pot); RINSE macaroni and pot with cold water; ALLOW to drain.
3. RETURN empty pot to a new burner stovetop over medium-low heat; ADD 2 tablespoons margarine and allow to melt, then add 1 1/3 cups skim milk (or 50% milk with 50% water), 1/8 teaspoon white pepper, 1 pinch cayenne pepper, and 1 pinch garlic powder.
4. RAISE heat to medium until heated; ADD the contents of one (8 ounce) jar Cheez-Whiz (or half the contents of one 15-ounce jar), scraping all contents from jar using a flexible spatula; ADD 8 ounces shredded medium cheddar cheese.
5. WHISK mixture often without letting mixture boil, until thickened and glossy in appearance.
6. ADD rinsed drained macaroni; FOLD mixture together until well-blended.
7. POUR mixture into greased 8 x 8 baking dish.
8. BAKE at 300°F for 15 minutes.
9. REMOVE from oven with oven mitts; SPRINKLE top with 1/3 cup shredded medium cheddar cheese; ALLOW to set just long enough for the cheese to melt.
10. SERVE and enjoy.
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