GMA Recipe: Teri Jarosh's 'When Are You Making Mac and Cheese?' Mac and Cheese

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

'When Are You Making Mac and Cheese?' Mac and Cheese
From GMA Viewer, Teri Jarosh
February 15, 2008

Emeril Lagasse sent out the call to find the best Macaroni and Cheese in America. He reviewed thousands of recipes and the judges narrowed it down to the 5 best. This one is from Teri Jarosh and was featured on Good Morning America.

Ingredients

16 ounces elbow macaroni

3 heaping tablespoons flour

1 teaspoon kosher salt

1 tablespoon spicy mustard

1/4 teaspoon pepper

5 shakes Louisiana hot sauce (I'm sure any hot sauce would do)

5 cups half and half *

1/4 cup butter

2 1/2 cups shredded extra sharp cheddar cheese (I use Kraft Cracker Barrel)

2 1/2 cups Kraft Deli Deluxe American, sliced crosswise **

1 cup crushed barbecue potato chips

Dried parsley

Hungarian Paprika

Directions

Preheat oven to 375°F.

Cook elbows in boiling water for 5 minutes. Set aside.

In a large pot or dutch oven, melt butter and add flour, whisking until all butter and flour are incorporated. Add mustard, salt and pepper. Add half and half slowly until completely mixed, bring to a boil and lower heat. You may need to add additional milk if it's too thick, but usually it's fine. Add 4 cups cheese and the hot sauce and turn off heat and mix until all cheese is melted.

Grease a 13 x 9 pan with Pam. Add cheese sauce and elbows. Mix thoroughly. Cover the top with potato chips and sprinkle paprika and dried parsley.

Cook in oven for 25 minutes and let sit out for 5 minutes before serving.

Makes approximately 6-12 servings, depending on your family and how hungry they are. Comes out great reheated the next day too, just add milk or if you have extra cheese sauce, just hold it over for reheating if you have any leftovers!

* You might need to add an extra 1/4 cup milk to thin out the white sauce, sometimes it's too thick.
** I've found Kraft Deli Deluxe is the best cheese for it. You can change to any American cheese and I'm sure it's fine, but it's always perfect with the Deli Deluxe.

Recipe courtesy of Teri Jarosh, copyright © 2008.