CHICAGO (WBBM NEWSRADIO) -- Over the past few weeks, WBBM news writer and culinary expert Terry Bauer shared with his recipe for cashew peanut brittle and citrus chicken. This week, Bauer shared another one of his favorite holiday recipes: macaroni and cheese.
Check out the video tutorial and the full recipe below.
Stay tuned for another recipe next week.
Ingredients
-16 ounces of elbow macaroni or cavatappi
-1/2 cup of flour
-1/2 cup of butter
-6 cups of milk
-16 ounces of extra sharp cheddar, shredded
-8 ounces of Monterey jack, shredded
-2 teaspoons of dry mustard powder
-1 1/2 cup panko of bread crumbs
-2 tablespoons of melted butter
-2 tablespoons of smoked paprika
-1 serrano pepper, sliced thin (optional)
Directions:
1. Boil macaroni until a little past al dente
2. Strain and set aside
3. Melt butter in Dutch oven or large pot until bubbling
4. Add flour and whisk 2-3 minutes until dark blond and bubbling
5. Pour in milk and increase heat to medium high while stirring frequently until noticeably thickened, approximately 5-6 minutes
6. Add cheeses, dry mustard and macaroni
7. Remove from heat and stir ingredients to be thoroughly combined
8. Add 1 tablespoon of fresh cracked black pepper to taste
9. Combine bread crumbs, butter, smoked paprika in bowl
10. Pour macaroni into 9x13 pan
11. Top with bread crumb mixture and then with serrano peppers (if using)
12. Bake in 350 degree oven for 20-30 minutes, until bread crumbs are golden brown and cheese is bubbling on perimeter
13. Serve immediately
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