Ingredients
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4 cups milk
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1 lb sharp cheddar cheese
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9 tablespoons butter
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8 tablespoons flour
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2 teaspoons dry vegetarian chicken base (tastes better)
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1 teaspoon onion powder
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1/2 teaspoon white pepper
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4 teaspoons Season-All salt
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1/2 teaspoon dry mustard
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1 dash cayenne (as much as you want)
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1 dash nutmeg
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2 (8 ounce) packages macaroni
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1 dash sweet paprika
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1 lb monterey jack pepper cheese
Instructions
- Grate cheese and set aside.
- Cook macaroni following directions on package and set aside.
- For the roux Melt butter, remove from heat.
- Mix flour, seasoned stock base and seasonings.
- Slowly add mixture to butter.
- Cook over low heat. stirring, until mixture is smooth and bubbly. Do not allow to brown.
- Remove from heat and slowly stir in milk.
- Bring to a boil, stirring, and cook until sauce thinkens.
- Add 2 cups of the cheese and stir unil melted.
- Place half the macaroni in a buttered 13 x 9 x 2 inch baking dish.
- Sprinkle with half of remaining cheese.
- Pour half of sauce over all.
- Top with layer of macaroni and the rest of the cheese.
- Pour remaining cheese sauce over all. Sprinkel with paprika.
- Bake in 350 oven 30 to 40 minutes.
- Serve hot from baking dish.