Whenever my mom made mac and cheese, which wasn't often, it was cause for celebration in our house. The first smell of it cooking away in the oven would make my entire day. She lovingly made her's with tons of hand-grated cheddar and baked it until bubbly, golden and mouthwateringly delicious.
There are several different macaroni and cheese recipes to choose from but if you're feeding a crowd and want a more classic take on this dish, this recipe is spot on!
Ingredients
- Mac and Cheese
- 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
- 4 cups grated cheddar cheese
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup panko bread crumbs
- 1/2 cup grated cheddar cheese
- 1 tablespoon butter, melted
Directions
- Place the topping ingredients in a bowl and stir to combine.
- Preheat oven to 400° F.
- Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water.
- In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
- Slowly whisk in the milk and bring to a boil.
- Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
- Add reserved pasta water and cheddar cheese and whisk until melted.
- Stir in the pasta.
- Transfer to a greased 13″ x 9″ baking dish.**
- Sprinkle topping on macaroni and cheese.
- Bake for 30-40 minutes, or until top is golden and bubbling. Serve hot.
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