Recipe: Macaroni 'n Cheese
The creamiest, most savory, delicious baked macaroni 'n cheese I have ever had that I came up with all on my own after trying numerous recipes.
Ingredients
2 cups pasta (I frequently use mini Penne or medium shells)
2 tablespoons butter
2 tablespoons flour
1 cup milk (I use fat-free but you can use whatever you have)
1 teaspoon salt
1/4 teaspoon pepper
Pinch nutmeg
1 teaspoon stone-ground mustard (I use a stone-ground Dijon)
1.5 cups Extra-sharp Cheddar cheese, shredded
1.5 cups Gruyere cheese, shredded
1/4 cup breadcrumbs
Directions
Boil pasta according to package directions, drain and set aside.
In the same pot you boiled the pasta in, melt butter over medium heat. Add flour and wisk until combined and clumpy. Cook over medium heat 2 minutes, whisking frequently.
Add in milk and wisk until all clumps dissolve. Add salt, pepper and nutmeg. Let cook over medium heat 3-5 minutes until it starts to thicken and then, immediately turn off the heat.
Add mustard and 1 cup of each cheese and whisk together until cheese is melted. Stir pasta into cheese mixture and mix to combine.
Pour into a lightly greased 8x8 baking dish (glass or ceramic) and sprinkle on remaining cheese and bread crumbs. ***Note: I also like to top with thinly sliced tomatoes!***
Bake uncovered for 30 minutes until golden brown on top and bubbly around the edges. Let cool 5 minutes before serving.
Recipe: Macaroni 'n Cheese
Ingredients
2 cups pasta (I frequently use mini Penne or medium shells)
2 tablespoons butter
2 tablespoons flour
1 cup milk (I use fat-free but you can use whatever you have)
1 teaspoon salt
1/4 teaspoon pepper
Pinch nutmeg
1 teaspoon stone-ground mustard (I use a stone-ground Dijon)
1.5 cups Extra-sharp Cheddar cheese, shredded
1.5 cups Gruyere cheese, shredded
1/4 cup breadcrumbs
Directions
Boil pasta according to package directions, drain and set aside.
In the same pot you boiled the pasta in, melt butter over medium heat. Add flour and wisk until combined and clumpy. Cook over medium heat 2 minutes, whisking frequently.
Add in milk and wisk until all clumps dissolve. Add salt, pepper and nutmeg. Let cook over medium heat 3-5 minutes until it starts to thicken and then, immediately turn off the heat.
Add mustard and 1 cup of each cheese and whisk together until cheese is melted. Stir pasta into cheese mixture and mix to combine.
Pour into a lightly greased 8x8 baking dish (glass or ceramic) and sprinkle on remaining cheese and bread crumbs. ***Note: I also like to top with thinly sliced tomatoes!***
Bake uncovered for 30 minutes until golden brown on top and bubbly around the edges. Let cool 5 minutes before serving.
Comments
Post a Comment