Wednesday, March 28, 2012

Classic Baked Macaroni and Cheese

Classic Baked Macaroni and Cheese

8 ounces elbow macaroni
2 Tbsp butter
2 Tbsp flour
1 cup evaporated milk
1 cup water
1 egg, beaten
1 teaspoon salt
8 oz. package grated sharp cheddar cheese
1/4 cup grated Parmesan
1/4 cup grated Romano (I'm using Asiago)
1 tsp mustard powder
Dash freshly ground pepper
Crumbled crackers, (ritz work well in this) bread crumbs or additional cheese for topping (optional)

Bring a large saucepan of lightly salted water to a rapid boil. Add macaroni noodles and cook until tender. Drain in a colander and rinse well with hot water.

Melt butter over medium heat in the same saucepan you used to cook the noodles. Whisk in flour until it boils and thickens. Slowly whisk in evaporated milk, followed by one cup of water until mixture is thickened and bubbly. Then stir in beaten egg, salt, sharp cheddar, Parmesan, Romano, mustard powder and ground pepper, and stir until cheese is melted.

Gently stir macaroni noodles into cheese sauce. Pour into a buttered casserole dish. Top with breadcrumbs, extra cheese, or crushed crackers if you like, and bake at 400 degrees for around 15 minutes or until toasted on top.

NOTE-This was the creamiest baked mac and cheese I have ever made. I ended up adding 1/4 more milk to the recipe and I think that made it even creamier.

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