Need an awesome Mac & Cheese dish guaranteed to please?
Who doesn’t love Mac and Cheese…seriously. Kids love it and as far as I’m concerned, it’s one of the best comfort foods out there. But there comes a time when we have to stop preparing the unhealthy boxed mix with the processed powdered cheese…come on, folks…time to grow up. This mac & cheese will please even your pickiest critic…and bring out your inner child.
Give this a try…
This delicious recipe brings out the kid in all of us because I don’t think we ever outgrow macaroni and cheese.
Mac & cheese makes a great side dish for your next buffet and will put a smile on the faces of the kids and the kids at heart.
- 14-16 ounces (1 box) elbow or spiral pasta
- 1 Quart milk
- 8 Tbls (1 stick) unsalted butter, divided
- 1/2 Cup flour
- 12 Ounces Gruyere cheese (4 cups) shredded
- 8 Ounces extra sharp cheddar cheese (2 cups) shredded
- 1 Tsp salt
- 1/2 Tsp pepper
- 1/2 Tsp nutmeg
- Dash of Turmeric
- 1/2 Cup Panko Italian breadcrumbs
- Cook the pasta in salted boiling water for 6-8 minutes until done but a tad firm. Drain but do not rinse.
- While that’s cooking, heat the milk in a saucepan over medium heat being careful not to let it boil.
- Melt 6 Tbls butter in the same pot the pasta was cooked in and whisk in the flour. Cook for 2 minutes while whisking.
- Slowly add the warm milk, still whisking and cook 1-2 minutes more until thickened.
- Remove from the heat, add the cheeses and the salt, pepper, nutmeg and turmeric. Stir while the cheeses melt and combine into a delicious cheesy goodness.
- Add the cooked pasta, stir well to combine and pour into a baking dish.
- Melt the remaining butter and add the Panko breadcrumbs. Stir to combine and sprinkle over the top of the macaroni & cheese.
- Bake at 375 degrees until bubbly and slightly browned, about 30 minutes.
⇒ If this recipe makes too much for the two of you, just divide it in half. Bake one tonight for dinner and freeze the other half for an easy, all ready prepared dish for a busy day when you don’t have time or feel like cooking. (We all have them!)
- Top each serving with a little Panko/butter mixture and maybe some chopped fresh parsley or a few diced tomatoes.
- Bake until bubbly and browned.
- Want some color? Add peas in your mac & cheese.
As always, I look forward to your feedback and comments. Please like and share.