Homemade Macaroni and Cheese |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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From the Chicago Tribune, don't give in to the boxed mac n cheese. This is a delicious dish. Ingredients:
5 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
1 1/2 cups milk or 1 1/2 cups half-and-half cream, heated |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 cup grated parmesan cheese (5 oz) |
2 tablespoons grated parmesan cheese (5 oz) |
1 lb elbow macaroni |
1/4 teaspoon minced garlic |
8 ounces sharp cheddar cheese, grated (2 cups) |
8 ounces processed american cheese, cut into 1/2 in cubes |
1/4 cup fresh breadcrumb |
Directions:
1. Melt 3 TBS butter in saucepan over medium heat. When the foam subsides, stir in flour; cook over low heat, stirring constantly, 2 minutes. Slowly add milk; cook over medium heat, stirring 3-4 minutes Remove from heat; add salt and pepper and 1 cup Parmesan, stirring well to melt cheese. Cover, set aside.
2. Heat oven to 350 Deg F. Cook macaroni in a stockpot of boiling salted water, until al dente, 5 minutes Drain; return macaroni to stockpot. Toss with remaining 2 TBS butter and garlic. Add sauce; toss.
3. Mix Cheddar and processed cheeses together. Place 1/2 of macaroni in a buttered 13x9 baking dish. Sprinkle with 1/3 of cheese. Repeat layers with another 1/3 of each. Mix breadcrumbs and remaining Parmesan together. Sprinkle over top.
4. Bake until bubbling and top begins to brown, 30-45 minutes Remove from oven, let sit for 5 mins before serving.
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