Stove-Top Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Paula Deen Ingredients:
1/4 cup butter |
1 cup minced onion |
1/3 cup all-purpose flour |
4 cups milk |
1 (16 ounce) package velveeta cheese, cubed |
3 cups shredded monterey jack cheese |
2 tablespoons minced fresh parsley |
1/2 teaspoon dry mustard |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 (16 ounce) package cavatappi pasta, cooked and kept warm |
cooked crumbled bacon, for garnish |
shredded cheddar cheese, for garnish |
Directions:
1. In a large Dutch oven, melt butter over medium heat.
2. Add onion, and cook for 6-8 minutes or until tender.
3. Add flour; cook, stirring constantly, for 2 minutes.
4. Gradually add milk, and cook, stirring occasionally, until thickened and bubbly.
5. Add cubed cheese, Monterey Jack cheese, parsley, dry mustard, salt, and pepper; cook over low heat, stirring constantly until cheese is melted and mixture is smooth.
6. Add cooked pasta, stirring gently to combine.
7. Serve immediately; garnish with crumbled bacon or shredded cheddar cheese.
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