- 1.5 pounds elbow macaroni
- 2 sticks butter
- 2 cups all purpose flour
- 3 quarts chicken stock
- 1 cup milk
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons salt
- 2 teaspoons black pepper
- 1/4 cup Worcestershire sauce
- 1 1/2 pounds diced cheddar cheese
- 1/2 cup seasoned breadcrumbs
|Dice cheese into 1/2 inch cubes, keep room temperature and set aside. |
I like to use assorted white and yellow cheddar; in this case I added smoked gouda as well.
|Melt butter over low heat and add flour, whisking until bubbly; approximately 3 minutes. |
Add in garlic powder, onion powder and chicken stock.
|Stir continuously until thickened and brought up to a simmer. |
Turn heat to slow and add in milk and diced cheese, fold in until almost melted through.
You should still see some diced cheese, this will bake into the pasta when cooked.
Season with salt, pepper and Worcestershire sauce, turn off heat.
Toss with cooked, cooled and drained pasta.
|Divide into baking pans and top with seasoned breadcrumbs. |
Bake at 350 for 15-18 minutes until golden brown and bubbly.
|This recipe makes 2-12x9 inch baking pans and serves approximately 30 people generously.|