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This is the best mac and cheese ever. Incredibly creamy, with a velvety texture and a thick but still liquid sauce. The taste is sharp, umami, and pleasantly salty. You don’t taste the Worcestershire sauce or the mustard at all, but the addition of those ingredients make the sauce taste complex and deep – the nuttiness, the tanginess, and the mild milkiness of all the cheeses come out perfectly. The al dente shells filled with puddles of stretchy, creamy cheese sauce is almost too much to handle. This is almost too delicious and indulgent to eat.


  • 3½ cups whole milk
  • 1 box cavatappi pasta
  • 1 stick unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • ¼ cup chicken broth
  • ½ pound Velveeta cheese, cubed
  • 2 cups shredded cheddar cheese
  • nonstick cooking spray
  • 2 tablespoons salted butter
  • ½ cup panko breadcrumbs
  • 1 tablespoon parsley, chopped

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