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Druthers's Famous Mac 'N' Cheese
  • subheading: Béchamel:
  • 1 quart  milk
  • ¼ teaspoon worcestershire sauce
  • dash Tabasco
  • 2 pinches salt
  • pinch white pepper
  • 1 whole peeled shallot
  • 1 clove peeled garlic
  • 1 clove
  • 1 bay leaf
  • 1 sprig thyme
  • Bring milk, worcestershire, tabasco, salt, white pepper, shallot, garlic, clove, bay and thyme to simmer on medium heat stir occasionally to avoid burning
  • subheading: Roux:
  • 5 ½ Tablespoons butter
  • 4 Tablespoons flour
  • While milk is coming to simmer in separate small pan melt butter on medium heat
  • When butter is melted slowly whisk in flour on low heat
  • Cook butter in flour on low heat until lightly browned
  • When milk comes to simmer remove and discard of shallot, garlic, bay and clove
  • Bring milk to slow rolling boil
  • Slowly add roux to béchamel while whisking lower heat to medium and bring to low simmer while stirring.
  • Turn off heat
  • subheading: Slowly add while stirring to make cheese sauce:
  • 1 cup grated parm
  • 1 cup sharp cheddar
  • ½ cup havarti
  • ½ cup blue cheese
  • ½ cup american cheese
  • ¼ cup smoked mozzarella
  • ¼ cup gouda
  • subheading: In separate pot:
  • Bring liberally salted water to cook pasta to boil (12 cups water/½ cup salt)
  • Cook 8 cups dry pasta(druthers uses medium shells) until al dente
  • Strain pasta and add to cheese sauce
  • 8 slices cheddar
  • Pour half of pasta and cheese sauce mixture into baking pan or skillet(this recipe will fill a 12 inch skillet)
  • Layer 4 slices of cheddar and then add remaining pasta and cheese mixture
  • Layer remaining 4 slices of cheddar on top of the pasta
  • 1 cup panko bread crumbs
  • ½ cup chips(chopped in food processor)
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