This yummy baked mac and cheese is the ultimate in comfort food! Great as a main with a fresh salad or use it as a side. Perfectly paired as a side dish to pork or chicken.
There are two main mac and cheese recipes that are my go to. A baked one made with a roux base and the other is one that I boil the noodles right in the milk.
Depending on the desired consistency I choose which one I am in the “mood” for.
This particular one is dryer with the bread crumbs baked on top and the noodles first boiled, then baked slightly to crisp up the cheese. I like to make this one if I am desiring a more baked cheesy flavour. You can broil the cheese and bread crumbs slightly to give it that deeper cheese taste….. Yum! Just thinking about this recipe will make you want to run to the kitchen and whip yourself up a batch of this gooey goodness!
For some reason I always tend to forget mac and cheese as an option for a side dish. Maybe that’s a good thing! Once you have a bite you will want more..and more..and more. When I make this I have to constantly remind my family about moderation. 😉
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Who doesn’t love the comfort of a yummy dish of gooey mac and cheese? Great to pair with pork chops or chicken, it’s a break from the everyday potato or rice side dish. I make mine in my paderno enamelled cast iron baking dish and it makes for an easy clean up. Leftovers make great lunches or is easy to freeze for a ready to heat side dish.
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- 4 cups of macaroni pasta
- pounds ¾ stick of butter I quarter my butter for easy measurement. Much cheaper than buying it already in sticks from the grocery store.
- cup ½all purpose flour
- 2 cups of milk
- cup ½half and half cream
- 1 cups + ½shredded cheese
- cup ½Italian bread crumbs
- pinch salt/pepper to season. ;Can add other mild seasonings such as aof dill weed.
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- * Boil 8 cups of salted water. ;(Very important to use a good amount of salt in the water here. Pasta boiled with not enough salt is very bland) I would use a heaping teaspoon in the water.
- * Add pasta to boiling water and simmer until Al dente.
- * Drain and toss with some EVO (extra virgin olive oil) in an oven safe casserole.
- * Using a thick bottomed sauce pan make a roux with the four and butter. Melt butter in the saucepan and whisk with the flour until it is smooth.
- * Slowly add the milk to gently simmering roux.;(If you add too fast, too hot, it will curdle your milk).
- * Gently simmer with the milk until thickened to desired consistency.
- * Add the cheese and seasonings.
- * Mix with the noodles and sprinkle the bread crumbs on top.
- * Bake in a 350 degree oven until bread crumbs have crisped.
- Enjoy!
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