Friday, August 22, 2008


Cathrine at ~MUNCHIE MUSINGS and Christine at Sac Foodies has blogged about this ultimate comfort food. So, I'm adding my 2 cents..I don't have a picture though, my camera decided to die on me and is currently being repaired.

This version of Macaroni and Cheese is the one Tianna learned to make at Cooking Camp.

1/2 stick butter
2C Panko (Japanese bread crumbs)
6 oz coarsely grated medium cheddar cheese, about 1 1/2 C
1/2 C granted Parmigiano-Reggiano

Macaroni and Cheese

6Tbsp unsalted butter
6Tbsp all purpose flour
5C whole milk, heated
11/2 lbs coarsely grated medium cheddar cheese or a combination of medium and extra sharp (6
1/2C grated Parmigiano-Reggiano
2tsp Worcestershire sauce
1tsp Dijon mustard
pinch of cayenne
1tsp sea salt
1lb elbow macaroni or your favorite shape

preheat oven to 400 with rack in the middle

Start water for the pasta by bringing salted water (2Tbsp salt for 4 quarts of water) up to a boil

For the sauce: Melt butter in a heavy medium saucepan over medium heat and stir in flour. Cook roux, stirring 3 min. then whisk in milk. If needed strain sauce to remove any lumps. Rinse pan and return sauce to pan. Turn heat to medium low.

Stir in cheeses, Worcestershire, Dijon,cayenne and salt until smooth. Taste and adjust seasonings. Remove from heat and cover surface with wax paper to keep skin from forming while macaroni cooks.

Cook macaroni in boiling salted water until al dente; drain.

For topping, melt butter, stir together panko and cheeses in a bowl and combine well.

Stir together macaroni and sauce in a large bowl. Transfer to a buttered 9X13 extra deep dish baking pan.

Sprinkle topping evenly over macaroni and bake until golden and bubbling..20-25 min.

This makes a creamy delicious mac and cheese that reheats well....

You may want to half this recipe.. it makes a lot of mac and cheese.. make sure the baking dish is deep or it will bubble over, best to put some foil under the pan.

1 comment:

Anonymous said...

I'm intrigued by the addition of Worcestershire sauce. I'll have to try this one! Yay for the love of mac 'n' cheese :)

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