Mac & Cheese Recipe from Alabama Q
16 ounces elbow macaroni
16 ounces shredded 2% Mild Cheddar cheese or (sharp cheddar)
3 cups 2% milk or (Regular Milk)
1/4 cup margarine or (butter)
6 egg whites or (3 Large Eggs)
2 table spoons of corn starch
2 table spoons vegetable oil
1 tea spoon garlic powder
1 tea spoon onion powder
1 tea spoon black pepper
1 tea spoon salt
1 pinch paprika
Cook macaroni according to the directions. Add vegetable oil to water so macaroni does not stick.
In a saucepan, melt butter medium heat. Add in milk, black pepper, onion powder, garlic powder, salt, paprika and corn starch. Whisk together until sauce becomes a roux.
Drain macaroni then place in a bowl while it’s still hot. Pour sauce over macaroni and blend together. Add 8oz of cheese and blend together until you see a spider web effect. After you see spider web effect, blend in the egg whites.
Put macaroni in large casserole dish and sprinkle the remaining cheese over the macaroni.
Bake at 350 degrees for 30 minutes. Serve.
2733 Vine St.
Cincinnati, Ohio 45214
513-290-6332 Catering Dept.