Mack and Cheese - Snoop Dogg Cookbook

INGREDIENTS

• 2 tsp of salt, plus more for salting the water
• 1 lb (455g) elbow macaroni
• 2 cups of of whole milk
• 1 cup of heavy cream
• 4 tbsp of unsalted butter
• 1/4 cup of all purpose flour
• 5 cups of shredded extra-sharp cheddar cheese
• 4 tbsp unsalted butter
• 1/4 cup of all purpose flour
• 2/3 cup of sour cream
• 1 tsp of black pepper
• 2 tsp of dry mustard
• 1/2 tsp of nutmeg
• 2 tsp of worcestershire sauce
• 1/4 tsp of cayenne pepper

DIRECTIONS

Preheat oven to 400F with a rack in the middle position. Lightly butter a 9x13 baking dish and set aside.

Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until al dente, about 1 minute less than the package instructions. Drain and set aside.

In a small saucepan over medium heat, heat the milk and cream, being careful not to boil it.

While the milk heats, in a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 2 to 3 minutes. Gradually whisk in the warmed milk. Cook for 2 minutes, whisking frequently, or until thickened and smooth. (Adjust the heat to keep the milk from boiling)

Gradually add 2 1/2 cups of the shredded cheese, whisking until fully incorporated and smooth. Add the sour cream and whisk until smooth. Add the pepper, dry mustard, cayenne, and worcestershire sauce. Season with salt.

Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the prepared baking dish. Top evenly with the remaining 2 1/2 cups of cheese. Bake for 25 - 30 munutes, or until golden and bubbly. Serve warm.