Baked Macaroni and Cheese
Allan loves macaroni and cheese. Me? Not so much, it was never something that featured when I was a child and it seems that is when the KD/Mac and Cheese gene develops.
I made KD for the first time about a week ago, before that Allan had made it for me once, but I decided that it was time to find a proper recipe that made something we both could enjoy.
This was my first attempt. I chose it as it was literally a “throw everything together and let the oven do the magic” recipe and I had to see if it worked.
And whaddya know? The magic happened! I guess that Mac ‘n Cheese really is the food of the gods as Allan claims.
I added some parmesan to the buttered breadcrumbs which gave it a nice cheesey crunch.
I do plan on trying a few other recipes to find “my” perfect Macaroni and Cheese, but as a start this was really good! I would like a little more cheese sauce so when I make it again, and I will, I will up add about 1/2 cup more milk.
Baked Macaroni and Cheese
Baked Macaroni and Cheese
(http://www.cookingnook.com/best-baked-macaroni-cheese-recipe.html)
1 – 8 ounce package of macaroni
1 1/2 cups grated cheddar cheese – I added some parmesan also
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 3/4 cups milk
2/3 cup soft buttered crumbs*
Preheat oven to 350°.
Cook macaroni in salted boiling water until almost soft (al dente). Drain well.
Grease a large shallow casserole and place a layer of macaroni on the bottom, sprinkle with cheese, butter, flour and seasonings. Continue to layer until all ingredients are used evenly in the layers. (3 layers works well)
Pour milk over all. Top with buttered bread crumbs.
Bake at 350° for 40 minutes.
Serves 6 to 8.
To make buttered crumbs:
Combine 2/3 cup of bread crumbs with 2 tablespoons of softened butter and mix.
Baked mac and cheese IS a good hearty dish and making it from scratch isn’t too much more work than the little boxes with the powdered cheese sachet inside. You can do such RICH and elaborate versions with multiple cheeses, chunks of ham or prosciutto, truffle oil and crunchy toppings that it takes this humble dish to another culinary level.
I’m glad you’ve found a version both of you can enjoy.
It was good, but I am still going to keep looking for another recipe. I loved the crunchy breadcrumb topping and would have liked a little more sauce.
That darned macaroni just sucks up the sauce … especially during baking.
I found that I can start with a soupy cheese sauce and by the next day, I can cut the macarani in the dish like a pie and it will hold together.
Perhaps just adding the sauce, stirring through, sprinkling on your topping and then putting it under the broiler for 5 minutes would help keep it moist.
That is what I am going to try next time. I reckon, as you say, that the macaroni just drunk it all in!! Thanks, Anne.
The breadcrumb topping alone was at least worth the try!
It definitely was, and it will be used on many things in the future!
Alison, I apologize for not reading your recipe INSTRUCTIONS before I posted, only the list of ingredients. You had posted a bechamel sauce so I ASSUMED you were adding grated cheese to the sauce before combining it with the cooked pasta and baking.
My bad.
If you adjust your recipe, you won’t have to BAKE the mac and cheese, just warm it all through long enough to get the topping browned.
That’s what I thought, so next time that is my plan. And please never apologise!!!