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Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg.

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Preheat the oven to 350 degrees F. Cook the elbow macaroni until al dente as directed on the package. Drain and evenly distribute the pasta among long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe you'll need 3 pans). In a large saucepan or Dutch oven, melt the butter or margarine over medium heat.

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Add milk and cans of evaporated milk to the roaster and stir well. Use a board scraper or large knife to cut process cheese into cubes. Sprinkle cubes over top of the macaroni in the roaster. Stir up all that beautiful cheese! Set roaster to 200°F. Cover and let cook for 45 minutes to 1 hour. Stir well.

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Add the flour and once bubbly, cook a minute to make a roux. Add the pasta to the boiling water. Stir to ensure pasta doesn't sink and stick to the bottom. Cook to al dente according to package directions. While pasta is cooking, whisk in the milk to the roux. Cook until the milk starts to steam, stirring constantly.

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Preheat oven to 350 degrees F. Make a roux by melting the butter over low heat. Slowly stir in the flour and cook, stirring constantly, for 2-3 minutes or until smooth and bubbly. Set aside to cool. Cook the macaroni according to the package directions until al dente.

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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. At the same time, melt butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth, about 5 minutes.

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How to Make Baked Macaroni and Cheese. Prep oven: Preheat the oven to 400 degrees. Butter a shallow 4-quart baking dish. Make panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-sized microwave-safe dish and heat it in a microwave oven until melted for 15 seconds.

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In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce. Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs.

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Instructions. In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the 1/3 cup of cream until well combined. Turn the heat down to low and add the noodles, cheese, salt and pepper and cook while stirring until the the cheese melts. Stir in the last tablespoon of cream at the end.

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Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In a large pot, melt the butter over medium heat. Add the flour and whisk to combine. Cook, whisking constantly, for about 1 minute. Gradually add the milk, whisking after each addition.

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Cook one pound of elbow macaroni according to package directions and drain. In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine. Add the drained pasta to a greased crockpot. Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the crockpot.

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Instructions. Bring a large pot of water to a boil, salt it generously, and let the water return to a boil. Meanwhile, melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and red pepper flakes. Cook, stirring, until the flour mixture is blond in color, about 4 minutes. Gradually whisk in the milk.

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Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted.

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We're currently rebranding. NEW website and new videos coming soon in 2018!Updated Recipe: Mac N Cheese for 1003 Gallons Whole Milk3 large Vidalia onions9 sp.

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In a large saucepan, melt remaining 6 Tablespoons of butter over medium heat. Once melted, whisk in the flour to form a thick paste. Cook and whisk the paste for 1 minute, then slowly whisk in the milk, half-and-half, salt, and ground mustard. Bring to a simmer, then whisk in the cheese until smooth. Remove from heat.

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Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta.