{"id":131,"date":"2012-02-08T18:32:15","date_gmt":"2012-02-09T01:32:15","guid":{"rendered":"http:\/\/andrea.lincon.com\/?p=131"},"modified":"2012-02-08T18:32:15","modified_gmt":"2012-02-09T01:32:15","slug":"creamy-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/lincon.com\/site\/creamy-mac-n-cheese\/","title":{"rendered":"Creamy Mac N Cheese"},"content":{"rendered":"<div id=\"linco-3227509789\" class=\"linco-before-content linco-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-7218081052625257\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-7218081052625257\" \ndata-ad-slot=\"2982622224\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><br style=\"clear: both; display: block; float: none;\"\/><div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/131?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">PDF<\/span><\/a><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/131?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Print<\/span><\/a><\/div><div>\n<div>Ingredients:<\/div>\n<div>\n<div>\n<p>16 ounces elbow macaroni or small shell pasta<br \/>\n1\/8 teaspoon cayenne pepper<br \/>\n1\/4 teaspoon granulated garlic or garlic powder<br \/>\n1\/2 teaspoon mustard seeds, crushed*<br \/>\n20 cranks of black pepper (or 1\/8-1\/4 teaspoon ground)<br \/>\n1\/4 cup (1\/2 stick) butter<br \/>\n1\/4 cup all-purpose flour<br \/>\n3 cups milk<br \/>\n1 cup heavy whipping cream<br \/>\n1\/2 tablespoon dried parsley<br \/>\n1 teaspoon salt<br \/>\n2 eggs<br \/>\n12 ounces (3 cups) shredded cheddar cheese<br \/>\n8 ounces (2 cups) shredded mozzarella cheese<\/p>\n<p>8 oz (2 cups) gruyere cheese<br \/>\nAdditional cheddar, parmesan, or bread crumbs** for topping<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div>Instructions:<\/div>\n<p>1. Cook pasta according to package instructions. Drain and rinse with cool water. Place pasta in a large mixing bowl and set aside.<\/p>\n<p>2. In a large sauce pan, combine cayenne, garlic, crushed mustard, black pepper, and butter over medium heat. When butter starts to sizzle, add the flour and stir until mixed and bubbly.<\/p>\n<p>3. Add 2 cups of the milk and whisk with the butter mixture over medium heat until thick and bubbly. Whisk constantly to avoid lumps or scorching.<\/p>\n<p>4. Turn off heat and whisk in remaining 1 cup of milk and the cup of cream, along with the parsley and salt.<\/p>\n<p>5. Crack eggs into a separate mixing bowl and whisk briskly, until they are no longer very &#8220;stringy&#8221;. Whisking constantly, pour a half cup of the hot creamy sauce in with the eggs. Continue whisking and adding sauce to the eggs, until you&#8217;ve added about 2 cups of the sauce in with the eggs. Then pour the eggs into the saucepan with the rest of the sauce, whisking to incorporate.<\/p>\n<p>6. Pour the sauce over the pasta in the large mixing bowl. Stir to combine. Stir in shredded cheeses. Spread into a lightly greased baking dish.<\/p>\n<p>This recipe makes a very full 9&#215;13-inch dish, so you can also divide it between a couple dishes for a thinner layer (I like to do a 9&#215;13 dish and an 8&#215;8 dish).<\/p>\n<p>7. Sprinkle top with parmesan cheese, shredded cheddar cheese, or bread crumbs. Bake uncovered at 325 degrees for about 45 minutes, until hot and bubbly.<\/p>\n<p>This casserole can be made ahead and stored in the fridge for a couple days before baking. If it&#8217;s been in the fridge a couple days, however, you may need to drizzle about 1\/2 cup of additional milk over top before baking, as the pasta tends to absorb more liquid as it sits.<\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/131?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">PDF<\/span><\/a><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/131?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title 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