Ingredients:
1 lb sharp cheddar cheese
1 lb monterey jack pepper cheese
9 tablespoons butter
8 tablespoons flour
2 teaspoons dry vegetarian chicken base ( tastes better)
1 teaspoon onion powder
1/2 teaspoon white pepper
4 teaspoons Season-All salt
1/2 teaspoon dry mustard
1 dash cayenne ( as much as you want)
1 dash nutmeg
4 cups milk
2 (8 ounce) packages macaroni
1 dash sweet paprika
Directions:
Grate cheese and set aside.
Cook macaroni following directions on package and set aside.
For the roux Melt butter, remove from heat.
Mix flour, seasoned stock base and seasonings.
Slowly add mixture to butter.
Cook over low heat. stirring, until mixture is smooth and bubbly. Do not allow to brown.
Remove from heat and slowly stir in milk.
Bring to a boil, stirring, and cook until sauce thinkens.
Add 2 cups of the cheese and stir unil melted.
Place half the macaroni in a buttered 13 x 9 x 2 inch baking dish.
Sprinkle with half of remaining cheese.
Pour half of sauce over all.
Top with layer of macaroni and the rest of the cheese.
Pour remaining cheese sauce over all. Sprinkel with paprika.
Bake in 350 oven 30 to 40 minutes.
Serve hot from baking dish.
Servings: 12
Time preparation: 45 min.
Time total: 85 min.