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Wednesday 07 October 2026 09:01:18 GMT
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For a fun, spooky twist on family dinner, I love making this vibrant, glowing batch of neon-tinted mac and cheese! It's perfect for autumn gatherings and adds a playful fright to the meal.  Dive fork-first into a steaming bowl of tender elbow macaroni smothered in an ultra-creamy, rich green cheese sauce. It delivers a delightfully savory and cheesy punch in every single bite. Get your cook on with NancyG! Recipe Basics: Yield: Serves 4 to 6 people. Measurements: USA (cups, tablespoons, ounces), quantities rounded up to the nearest standard measurement. Ingredients: 3 cups elbow macaroni pasta 1/2 cup unsalted butter 1/2 cup all-purpose flour 3 cups whole milk 3 cups shredded sharp white cheddar cheese 4 to 6 drops green food coloring 1 teaspoon salt and black pepper Instructions: 1. Cook elbow macaroni in boiling salted water until al dente; drain well. 2. In a saucepan, melt butter over medium heat. Whisk in flour for 1 minute to form a roux. 3. Gradually pour in whole milk, whisking constantly until sauce thickens. 4. Stir in cheddar cheese, salt, and black pepper until melted and velvety. 5. Add 4 to 6 drops green food coloring and stir vigorously until slime-green. 6. Pour sauce over cooked macaroni and toss gently. 7. Transfer to a serving bowl and enjoy warm. Chef’s Notes by NancyG: For extra flavor, add a pinch of garlic powder or dry mustard to the roux. You can use Monterey Jack cheese instead of white cheddar for a meltier texture. Nutritional Facts: Estimated per serving: 490 calories, 22g fat, 18g protein, 54g carbs. #TheRecipeCollector #NancyGCookOn! #fyp #trending #viral
For a fun, spooky twist on family dinner, I love making this vibrant, glowing batch of neon-tinted mac and cheese! It's perfect for autumn gatherings and adds a playful fright to the meal. Dive fork-first into a steaming bowl of tender elbow macaroni smothered in an ultra-creamy, rich green cheese sauce. It delivers a delightfully savory and cheesy punch in every single bite. Get your cook on with NancyG! Recipe Basics: Yield: Serves 4 to 6 people. Measurements: USA (cups, tablespoons, ounces), quantities rounded up to the nearest standard measurement. Ingredients: 3 cups elbow macaroni pasta 1/2 cup unsalted butter 1/2 cup all-purpose flour 3 cups whole milk 3 cups shredded sharp white cheddar cheese 4 to 6 drops green food coloring 1 teaspoon salt and black pepper Instructions: 1. Cook elbow macaroni in boiling salted water until al dente; drain well. 2. In a saucepan, melt butter over medium heat. Whisk in flour for 1 minute to form a roux. 3. Gradually pour in whole milk, whisking constantly until sauce thickens. 4. Stir in cheddar cheese, salt, and black pepper until melted and velvety. 5. Add 4 to 6 drops green food coloring and stir vigorously until slime-green. 6. Pour sauce over cooked macaroni and toss gently. 7. Transfer to a serving bowl and enjoy warm. Chef’s Notes by NancyG: For extra flavor, add a pinch of garlic powder or dry mustard to the roux. You can use Monterey Jack cheese instead of white cheddar for a meltier texture. Nutritional Facts: Estimated per serving: 490 calories, 22g fat, 18g protein, 54g carbs. #TheRecipeCollector #NancyGCookOn! #fyp #trending #viral

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