Recipe Intro From feedfeed
Is this not the creamiest macaroni and cheese you have ever seen? BromyBakery created the velvety sauce using sharp cheddar, parmigiano reggiano and her secret, Land O Lakes® Deli American.
For more Deli American inspired recipes, click here!
Prep time 5 minutes
Cook time 25 minutes
Yield: Serves or Makes 4-5
In a large pot over high heat, boil enough water to cook the entire box of pasta. Add in pasta and cook the pasta until just barely al dente, about 6 minutes. It will be very undercooked, but you're going to continue to cook it in the sauce later. Drain pasta in colander and set aside while you make your cheese sauce.
Return pasta pot to stove and over medium heat, melt butter. Once melted, sprinkle in the flour, then stir to combine with the butter. Allow to cook for 1 minute, stirring constantly. Slowly whisk in the milk, worcestershire sauce, salt, and dijon mustard. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 minutes.
While the sauce is cooking, grate your cheddar cheese and parmigiano reggiano, and cut your Deli American slices into pieces. Once the sauce has thickened, stir in cheese. Add in orecchiette, mixing it fully into the sauce. It will seem like there is a lot of cheese sauce, but it will thicken up in the next step.
Turn the stove to medium low heat, and cook, stirring constantly, for 5-7 minutes. You're looking for the pasta to slightly sop up some of the cheese sauce, and for the entire sauce to get thick. You will know it's done when you stir and the sauce sticks to the pasta, so you are able to see the bottom of the pan.
Remove from heat and serve immediately. Garnish with black pepper, if you'd like.