lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, April 16, 2010

Macaroni and Cheese

I first made this Macaroni and Cheese for a Super Bowl party. It is almost as easy as the blue box variety, even though C would question why one would go to the effort of homemade when there are blue boxes in the pantry. This opinion comes from a man who enjoys Hamburger Helper, so I take what he says with a grain of salt. C did enjoy it, proclaimed it no better or worse than the blue box, just "different". I'll take it!
Macaroni and Cheese
printable recipe

For topping:
1 tablespoon unsalted butter
1/3 cup coarse fresh bread crumbs
1/3 cup coarsely grated extra-sharp Cheddar

For macaroni and sauce:
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 2/3 cups coarsely grated extra-sharp Cheddar
3/4 pound macaroni

Preheat oven to 400°F with rack in middle.

Melt 1 tablespoon of butter, then stir together with bread crumbs and topping cheeses in a bowl until combined well.

Melt remaining butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Remove from heat.

Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Stir together macaroni and sauce in a large bowl, adding the pasta cooking water as necessary to thin the cheese sauce to desired consistency. Transfer to a buttered 1 ½ -quart baking dish.

Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Pin It Now!

No comments:

Related Posts Plugin for WordPress, Blogger...