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Cooking Time: 45 minutes

Total Servings: Serves 8


Elbow macaroni, cooked16 oz
Cheddar cheese, shredded4 cups
Parmesan cheese, grated8 oz
Milk, whole6 cups
Butter, diced½ cup
Flour, all purpose¼ cup
Salt, kosher2 teaspoons
Pepper, black, ground2 teaspoons


  1. Using a medium-sized saucepan, melt the butter. Stir in the flour and cook until lightly blond. Add the milk, slowly and constantly stirring.
  2. Stir in the cheese and cook until melted to where the mixture has thickened, stirring constantly to prevent the bottom from sticking or burning.
  3. Mix the cheese mixture and pasta well and season with the salt and pepper. Reserve until needed for the Pulled Pork Mac-n-Cheese (pictured).

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