What I’m Making v8
January 24, 2010
Sometimes you just need a little comfort food….when I stumbled across this baked mac & cheese recipe at Work It Mom, I hit the comfort food jackpot. Make this. Make this RIGHT NOW.
1 box elbow macaroni
6T unsalted butter
1 1/2 cups milk
1 1/2 cups cream
(*Chris says you can use 3 cups half-n-half instead…which made me feel REALLY STUPID that I’ve always bought both milk and cream for recipes that call for both when I could have just been buying half-n-half)
3/4 tsp salt
3 cups shredded cheddar
3/4 cup seasoned bread crumbs
Preheat your oven to 400 degrees.
Cook and drain the macaroni according to the package directions
Melt the butter in a large pot, large enough to fit all of the macaroni
Add the flour, salt and pepper and whisk until it is well blended.
Gradually pour in the milk and cream. Stirring constantly. CONSTANTLY. As in do not stop stirring. Bring to boil and allow it to boil for 2 minutes.
Reduce heat and stir for another 5 minutes or so. Then slowly add the cheese. SLOWLY. And keep on stirring. You could consider this your upper arm workout for the day.
Once all the cheese has melted in the pot, allow it to simmer for 5 minutes.
Turn off the stove and pour the macaroni into the pot.
Toss well so all the macaroni is coated.
Pour into a well buttered baking dish. (At this point you can set the baking dish aside until it is 30 minutes before dinner time. I love meals like this because I can pop it into the oven when we get home from practice and kids are showering.)
Sprinkle the breadcrumbs on the surface.
Bake for 20 minutes.
If you need me, I’ll be working out on my Wii for the next 10 years working off the butter and cheese.
Not that I’m complaining. It was SO WORTH IT.