Posted by: marthabernie | February 2, 2015


Another mac and cheese recipe from Paula Deen.  This one does not require baking in the oven, and I like it because Monterey Jack is one of my favorite cheeses!


1/4 cup butter

1 cup minced onion

1/3 cup all purpose flour

4 cups milk

1 – 16 oz package pasteurized prepared cheese product such as Velveeta, cubed

3 cups shredded Monterey Jack cheese

2 tablespoons minced fresh parsley

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 – 16 oz package cavatappi or other macaroni pasta, cooked and kept warm.

Cooked crumbled bacon and/or additional shredded cheddar cheese for garnish

In a large Dutch oven, melt butter over medium heat, add onion and cook for 6 to 8 minutes or until tender.  Add flour, cook, stirring constantly for 2 minutes.  Gradually add milk and cook, stirring occasionally, until thickened and bubbly.  Add cubed cheese, then Monterey jack cheese, parsley, dry mustard, salt and pepper; cook over low heat, stirring constantly until cheese is melted and mixture is smooth.  Add cooked pasta, stirring gently to combine.  Serve immediately.  Garnish wih crumbled bacon and/or cheese, if desire.


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