Sunday, January 31

Mac and Cheese

While this may not sound like the most exciting post, lately I have been really into homemade mac and cheese. It's nothing like out of the box (which is all I had ever had until my cousin Aidan's birthday), it's delicious!

I made my own little version: it's a mix between Alton Brown's recipe and Emeril's recipe.

Ingredients


  • 6 tablespoons unsalted butter
  • 1/2 pound penne pasta (use whole wheat, it's healthier!)
  • 6 tablespoons all-purpose flour
  • 3 cups whole milke
  • 1 teaspoon salt
  • 1 onion (red is prettier), diced
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne
  • 2 1/2 cups grated Cheddar (about 6 ounces)
  • 1/2 cup fine bread crumbs
  • Pinch of whatever spices you want! I recommend garlic powder, paprika, basil, and oregano)

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and onion and stir well. Pour into the prepared dish.
In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and spices. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let rest for 5 minutes before serving.

3 comments:

Karen said...

But do you like it better than Kraft? I have always found that I just like the taste of the fake cheese of Kraft rather than the homemade variety. Maybe if I thought of it as something totally different and not compare it to Kraft I could appreciate homemade more.

A Real Good Bet said...

I think you have to think of it as more of a cheese casserole, and not as mac and cheese. Because really it's too different to compare.

Katie Seamons said...

I will have to try your new recipe! Homemade mac and cheese is a favorite around here...but I always to the fast version. Instead of a cheese casserole, it is more of a cheese gravy over noodles...it's faster. I must try yours though, sounds super yummy!