Wednesday, May 30, 2012

{Comfort} = Mac and Cheese

I just had a "hankering" for some Mac and Cheese and thought it was all American perfect for our Memorial Day celebration with the neighbors.  Who doesn't like Mac and Cheese, especially the homemade version topped with a cheese and bread crumb mixture.   You can easily vary the types of cheeses and tailor this for even picky eaters.

Homemade Mac and Cheese

  • 1 lb macaroni, cooked al dente (about 7 minutes)
  • 1/2 C pasta water
  • 3 T flour
  • 1 lb New York Cheddar, grated
  • 8 oz. Fontina, grated
  • 8 oz. Gruyere, grated
  • 6 oz. Parmesan, grated
  • 1 C whole milk
  • 2 t fresh grated nutmeg
  • cracked pepper
  • salt to taste
  • 3 T butter
  • 1 C panko crumbs
  • 1 C Cheddar Cheese, finely grated
Directions:   Preheat oven to 350 degrees.  In a large pot, bring salted water to a boil and cook macaroni al dente, about 7 minutes.   Drain and transfer pasta to a casserole dish.   Reserve 1/2 C pasta water for sauce.   In same saucepan and using 1/2 C pasta water, add 3 T flour, stirring all lumps out for about 5 minutes.    Then add the milk, grated cheeses and nutmeg.   Bring to a simmer, melting the cheese.   Add the salt and pepper, mixing well, then pour over the macaroni, making sure it coats everything.  Melt the butter in a small saucepan and toss the bread crumbs to coat, then mix with the cheese and top the casserole.   Bake in oven for about 25 minutes until hot in center.


Anita at Hungry Couple said...

I would like to retreat to the privacy of a small room with the entire pan of this, please.

Peggy G. said...

This sounds perfect for Memorial Day!