Smoky Hills Mac’n Cheese
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Ingredients:
- 8 oz. elbow pasta
- 1/4 tsp. regular yellow mustard powder
- 2 Tbsp. butter
- 1/4 tsp. ground nutmeg
- slice creamy cheese (American or Babybel)
- 1/2 Tbsp. smoked sweet Spanish paprika
- 2 Tbsp. Romano Cheese Powder
- 1 x 12oz can evaporated milk*
- 3 Tbsp. Smoky Hills Cheese Powder
- 2 tsp. flour
Notes:
*You can make your own evaporated milk by heating 16 ounces of 2% milk over low heat. Do not boil, but simmer slowly until it reduces down to about a 1/3 of its original amount.
Directions:
Cook pasta according to directions on package. In a heat proof bowl, combine mustard powder, paprika, flour and nutmeg. Set aside. In a saucepan over medium/low heat, warm evaporated milk. Once warm, slowly whisk milk into dry mixture to prevent lumps. Transfer back into saucepan, continuing to heat. Slowly incorporate cheese powders into the saucepan, whisking to prevent lumps. Add butter and chopped cheese and stir until melted. Drain pasta and thoroughly mix into cheese mixture. Heat through and serve.
Yields:
4 servingsThanks to:
Stephanie Bullen, Savory Franchise Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.