Sunday, January 29, 2012

Yummiest Mac and Cheese ever!

It's winter here in Portland, we even had some snow last week.  It makes me want to curl up, with a warm blanket and a big bowl of comfort food.  In my opinion Macaroni and cheese is the ultimate comfort food.I get asked for this recipe more than any other.  And I just cannot take the credit any longer!  I must share the wealth of this most delicious recipe.

Look at that yummy cheesy goodness...It tastes as good as it looks!

Warning!  This is not a low fat recipe. Yum!

Macaroni and Cheese
20 Servings (That's if they just have one!)

For topping
1/2 stick unsalted butter
2 cups panko, bread crumbs or saltines
1/4 pound coarsely grated extra sharp cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano

For macaroni and sauce
1 stick unsalted butter
6 Tbls all purpose flour
5 cups whole milk
1 pound coarsely grated sharp cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound Rigatoni (penne or elbow macaroni would work too)

Make topping:
Preheat oven to 400 degrees with rack in middle
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour.  Cook roux, stirring 3 minutes, then whisk in milk.  Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes.  Stir in cheeses, 2 tablespoons salt, and 1/2 teaspoon pepper until smooth.  Remove from heat and cover surface of sauce with wax paper.

Make macaroni:
Cook pasta in a pot of boiling salted water until al dente.  Reserve 1 cup cooking water and drain macaroni in a colander.  Stir together macaroni, reserved cooking water and sauce in large bowl.  Transfer to a 10x13 casserole dish.

Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.


1 comment:

  1. Yum! I love homemade mac and cheese, but haven't been loving my current recipe. Will have to try this one!



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