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Recipe of the Week – Made From Scratch Macaroni

Written by LaGanzie Kale

August 2, 2018

Welcome to our Recipe of the Week Feature. Each week we will feature a new recipe on our website. This week our recipe is for Made From Scratch Macaroni and it comes to us from Will and Curlethia Swanigan, owners of Black Swan Catering Company in Little Rock, Arkansas.

Preheat oven to 350
2 tablespoons butter
1 tablespoon flour
Salt and Pepper
Whole Milk

Boil your macaroni and drain. Spray a baking dish with vegetable spray or butter it.

Melt the butter and stir in the flour to make a light roux. Season with salt and pepper. When the flour starts to brown, start adding whole milk and stirring until you get a gravy.

1 package Shredded Velveeta
1 package finely shredded Cheddar
1 Egg, beaten well in a bowl
Paprika, Salt and Pepper

Add 1 cup Velveeta stir well until melted. Alternate adding milk and 1 cup of cheddar cheese until cheddar is melted and smooth. Continue to stir on LOW heat. Add salt, pepper, and paprika.

Take a spoonful of hot cheese sauce and pour it into the eggs to temper them. This will allow you to add the eggs to the cheese without it turning into scrambled eggs. Continue to add cheese to the eggs until you have about 1/2 cup of cheese stirred into your eggs. Add the eggs to your cheese sauce and stir well.

Put your macaroni in a baking dish and add 1/2 cup of shredded cheddar to the plain macaroni. Mix it in well. Add the cheese sauce and fold in lightly. Top with remaining cheeses and a little paprika for color. Spray foil with vegetable spray and cover the pan. Put in the oven and bake for 30 – 45 minutes. Take the foil off and allow to brown about 10 minutes.

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