The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Arnold’s
Mac and Cheese

Ingredients

8 cups water

2 tablespoons canola oil

2 cups dried macaroni

2 tablespoons butter

2 tablespoons flour

2 cups milk

2½ cups shredded American cheese, separated

2 tablespoons Parmesan cheese, grated

1 teaspoon black pepper

1 teaspoon ground mustard seed

Pinch salt

Paprika

Directions

  1. Preheat oven to 325 degrees. In a medium pot, bring water to boil. Add oil and macaroni. Cook for 5 to 8 minutes, or until macaroni swells and softens. Drain.
  2. Meanwhile, melt butter in a saucepan over medium-low heat. When melted, stir in flour. Cook for 3 to 4 minutes, stirring, until roux is browned. Slowly add milk, whisking vigorously. Next, add 2 cups american cheese and stir until melted. Whisk in Parmesan, black pepper, and mustard. Season to taste with salt.
  3. Add macaroni to a small casserole dish. Stir in cheese sauce, then scatter remaining ½ cup American cheese over top. Lightly sprinkle with paprika and bake for 30 minutes, or until cheese bubbles around edges.
Print Recipe