MACARONI AND CHEESE
Delicious Macaroni baked in a smooth and creamy Cheese sauce with a crisp buttery topping. Macaroni and Cheese is another "can't live without" classic American comfort food that is easy to make. Making it the best is simple by using the best ingredients like good quality real cheese and real butter. You can't get that from a box. When you bring a hot bubbling dish of Macaroni and Cheese to the table and your family and friends taste how incredible it is, they will know you are Cooking The Amazing.
Here is the recipe.
16 oz Dry Macaroni (or other pasta like penne, rotini, farfalle)
Salt to season water for Pasta
1 Stick Butter, unsalted
1/2 c All Purpose Flour2 1/2 c Milk, whole
1 1/2 c Heavy Cream
1/4 t Nutmeg, ground
1 t Salt
1 t Pepper, black fresh ground
1 t Thyme, dried or fresh
1/2 t Onion Powder
3 c Mild Cheddar Cheese, grated (Preferably White Cheddar)(about 12 oz.)
1 c Gruyere Cheese, grated (about 4 oz.)
2 T Parmesan Cheese, grated
1 1/2 c Fresh Bread Crumbs or Panko Bread Crumbs
2 T Butter, melted
Options: You can add one or more of the following to the Cheese sauce: Sautéed Mushrooms, Cooked Lobster, Diced Jalapeno Peppers, Diced Tomatoes, Cooked Sausage, Roasted Chicken, Ham Chunks or whatever you like to make it your own.
1. Preheat oven to 375 degrees. Butter a 9 X 13 baking dish or deep casserole dish. Use a cookie sheet under your baking dish to make transfer easier and safer and to catch any dripping while it cooks.
2. Bring a large pot of water to boil on the stove then add about 1 t salt to water then add the Pasta and boil until just cooked. Test it at 7 mins for doneness.
3. While Pasta boils, in a large pot melt one stick of Butter on medium heat.
4. Add the Flour to the melted Butter and whisk well for 2 minutes.
5. Turn the heat up to medium high on the flour butter mixture and add the Milk and Heavy Cream whisking rapidly until it begins to boil. While constantly whisking, allow to boil 1 minute making sure to scrape the bottom of the pot to keep from scorching.
6. After 1 minute of boiling reduce heat to medium low and add the Nutmeg, Salt, Pepper, Thyme, Onion Powder and continue to whisk for 2 minutes then remove from heat. Add all the grated Cheese to the pot and stir in well until cheese is melted and well incorporated, about 2-3 minutes. Taste for need for Salt and Pepper and add as needed.
*Nutmeg is a classic white sauce ingredient that will add just a background taste that enhances the sauce.
7. Drain the Pasta very well and combine with the Cheese sauce and mix well then transfer to the baking dish.
8. Melt 2 T Butter and combine with Grated Parmesan Cheese and Fresh Bread Crumbs or Panko Bread Crumbs fluffing with a fork. To make fresh bread crumbs place 5-6 slices of Fresh Bread without crusts into a food processor and pulse until fine. Panko Bread Crumbs are found in most grocery stores near the regular bread crumbs or in the Asian food section usually in a bag. Sprinkle over the Macaroni and Cheese evenly and place in a 375 degree oven for 20 minutes.
9. To make the top bubbly and brown, place under the Broiler on High for 1 minute watching VERY closely because it can burn quickly. Remove just as it browns on top.
10. Allow to sit to set up for 5 minutes before serving. This makes a very creamy Macaroni and Cheese that has a lot of Cheese Sauce. If you find it too saucey for you increase the pasta next time you make it.
TIP: Pan fry 6 strips of bacon until crisp then drain fat and crumble onto the top of the baking macaroni and cheese the last 10 minutes of cooking.
TIP: Use finely crushed crackers (Such as Ritz) in place of the bread for the topping as an option.
TIP: Use Mild Cheddar Cheese for a smoother cheese sauce. The super sharp Cheddar Cheese, while providing great flavor, makes a grainy Cheese sauce. Some people like it grainy and sharp in flavor so if you do, use Sharp Cheddar.
