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Creamy Mac & Cheese


Creamy Mac & Cheese

Jamie Tarence introduces us to the owner of Ashley Mac's restaurant, Ashley McMakin. The duo gives us a tour of the Birmingham, AL hot-spot and shows us how to make one of their most popular dishes, mac & cheese. Website: https://ashleymacs.com/
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Creamy Mac & Cheese

Jamie Tarence

Recipe by: Ashley McMakin, owner of Ashley Mac’s

Servings: 10-12



1 (16-ounce) box large elbow macaroni

½ cup unsalted butter

½ cup all-purpose flour

2 cups whole milk

2 cups vegetable stock

1½ teaspoons kosher salt

1½ teaspoons fresh cracked black pepper 

¼ teaspoon dry mustard

¼ teaspoon Tabasco sauce

¼ teaspoon Worcestershire sauce

2 cups shredded Gruyère cheese

2 cups shredded extra-sharp white Cheddar cheese

2 cups shredded sharp Cheddar cheese



1. Bring a large stockpot of salted water to a boil. Add macaroni and cook according to package directions. Drain, and set aside. 

2. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.

3. In a large skillet, melt butter over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, for about 2 minutes. Slowly add milk and stock. Cook, stirring frequently, until thickened and bubbly, about 15 minutes. Remove from heat, and stir in salt, pepper, dry mustard, Tabasco, and Worcestershire. 

4. In a large bowl, stir together all cheese. Reserve 2 cups and set aside. Gradually add remaining 4 cups cheese to sauce, stirring well until combined.

5. Fold macaroni into sauce. Pour into prepared pan. Top with reserved 2 cups cheese. 

6. Bake until bubbly and browned on top, 20 to 30 minutes.


Optional: To make it extra creamy, add 8 ounces Velveeta cheese diced into small cubes after folding in the macaroni in step 5. My kids love it like this!


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