Macaroni and Cheese

lecreuset.com

Steve Ducharme

¼ cup Diamond Crystal kosher salt

1 pound large elbow macaroni

1 10.75-ounce can condensed cream of chicken soup

½ cup heavy cream

1 cup whole milk

1 stick unsalted butter

1 pound sharp cheddar cheese, shredded

1 teaspoon table salt

¼ teaspoon freshly ground black pepper

subheading: RECIPE NOTES:

Rich, creamy and with plenty of melted cheese, this Macaroni and Cheese recipe is comfort food at its best. It comes to us from BBQ pitmaster Rodney Scott, from his cookbook “Rodney Scott’s World of BBQ” (Clarkson Potter). The secret ingredient is cream of chicken soup, which adds plenty of flavor to the casserole, and a good amount of black pepper to balance out the cream and cheese. Rich, creamy and with plenty of melted cheese, this Macaroni and Cheese recipe is comfort food at its best. It comes to us from BBQ pitmaster Rodney Scott, from his cookbook “Rodney Scott’s World of BBQ” (Clarkson Potter). The secret ingredient is cream of chicken soup, which adds plenty of flavor to the casserole, and a good amount of black pepper to balance out the cream and cheese.

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