I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate

Ingredients

30 serv.

whipping cream↗9 cups
tillamook extra sharp white cheddar cheese↗4 lbs
grated
all-purpose flour↗1 cup
butter↗12 ounces
fresh breadcrumbs↗6 cups
coleman's dry English-style mustard↗6 teaspoons
nutmeg↗1⁄4 teaspoon
salt↗
pepper↗
elbow macaroni↗2
(16 ounce) packages, cooked al dente

Step-by-step instructions

1
In a large saucepan whisk together the whipping cream, flour and butter.
2
Heat and whisk continuously until the sauce thickens, boils and is smooth.
3
Allow to simmer and additional two minutes.
4
Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
5
Continue to stir constantly until the cheese is melted and the sauce is smooth.
6
Add amount of sauce needed to the still warm al dente elbow macaroni.
7
Allow to stand for at least an hour before baking.
8
Preheat your oven to 350 degrees.
9
Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
10
Bake until bubbling through and the bread crumb topping is browned.
11
Freeze remaining sauce.

Source: food.com

Original recipe ↗

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