Recipe

Judys Macaroni And Cheese Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 8 months, 3 weeks ago Macaroni and cheese is one of those comfort foods for sure and most families have their own version. I wrote this recipe in memory of the macaroni and cheese that my mother used to make us. Her macaroni and cheese was so delicious however, I did no... More Prep:30m Cook:35m Servings:10	Linda2230
	comfortfood remindsmeofmom cheesymacaroni

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Ingredients

1 lb (16 oz) box elbow macaroni (Cooked according to box directions.)

1 cup onion, chopped

½ cup green bell pepper

½ cup red bell pepper

1 chorizo sausage, casing removed. The type of sausage I used had delicate casing so I was able to just squeeze out the meat. If the type of sausage you use does not allow you to do this, just finely chop it. (This is an optional step: You do not have to include this, I just wanted to include this just to add another debt of flavor.)

5 tbls unsalted butter

3 tbls all-purpose flour

4 cups milk (I used whole milk)

1 cup heavy whipping cream

1 egg, lighten beaten

½ tsp whole grain mustard (You can substitute with Creole mustard)

8 oz. sharp white cheddar cheese (You could use yellow if you like)

6 oz. shredded mozzarella

3 tbls parmesan cheese, shredded

½ tsp nutmeg

Fresh black pepper to taste

Italian bread crumbs to add on top on the macaroni and cheese just prior to baking.

Salt for cooking the elbow macaroni shells

Directions

Preheat oven to 375 degrees F.

Prepare the macaroni according to the package directions. Once the water comes to a boil, add enough salt so that the water tastes a little salty, this is the only salt I use in this recipe to season the macaroni. Once the macaroni is done, drain the water from the pot, then put the macaroni back into the warm pot with no heat, mix in 2 tablespoons of butter to coat the macaroni and then prepare the sauce.

On medium-high heat in a 5-quart pot melt 3 tablespoons butter, add the onions and bell peppers and sauté for about 5 minutes. Add the chorizo sausage and sauté for another 5 minutes, until the chorizo is completely cooked and the vegetables are tender. Next lower the heat to medium then add the flour and stir for about 3 minutes to get rid of any lumps from the flour; add the milk and cream stirring continuously making sure that you are getting all of the flour and vegetables thoroughly blended not sticking to the bottom of the pot. Next, mix a little of the milk/cream mixture in with the lightly beaten egg to temper the egg then pour into your pot; stir in the cheeses making sure all of the ingredients are blending nicely; stir in mustard, nutmeg and fresh black pepper. At this point taste the cheese sauce and make any adjustments in the seasonings according to your taste.

Pour the cheese sauce in the macaroni pot and mix until all ingredients are well blended then pour into a deep baking dish, ie, a lasagna pan. Sprinkle enough bread crumbs to light cover the macaroni cheese cover the dish with foil and bake at 350 degrees for 30-35 minutes until brown and brown and bubbly. About 5 minutes before the cooking time is up, take the foil off so the top can lightly brown

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Comments

momo_55grandma 8 months, 3 weeks ago said:
Love this recipe thanks bunches high5 thanks

bluewaterandsand 8 months, 3 weeks ago said:
It's different but it sounds wonderful! I will try this and I'm giving you a 5 for your mother.

juels 8 months, 3 weeks ago said:
Loving the chorizo and bell peppers here! Sounds delish! 5 forks and a smile!

lunasea 8 months, 2 weeks ago said:
Oh my goodness! What a total winner, Judy. I love a good Mac and cheese and these is the bomb! The chorizo add is outstanding and I LOVE it. I will be trying this very soon. You are awesome, Judy hon - thanks for alll the great recipes and the memories of home. ;-)

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