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Wednesday, September 30, 2009

Allison's Macaroni and Cheese

Allison asked for macaroni and cheese for her birthday dinner. She prefers the fake in a box kind but this will do in a pinch for her. And as the fake cheese makes me gag, and I like the home made kind - this is what she gets. Mimi, I don't remember which recipe I made when you were here but they taste very similar, just one can be made ahead of time and one can't.

Baked Macaroni and Cheese - This makes 8 huge servings so I usually make 2 8x8 pans and freeze one.

8 Tbsp (1 stick) butter
2 c breadcrumbs (or ritz crumbs are good too)
1 lb elbow macaroni
1 garlic clove, minced
1 tsp dry mustard, dissolved in 1 tsp water
1/4 tsp cayenne pepper
6 Tbsp flour
3 1/2 c whole milk (I usually do skim but you can taste the difference)
1 3/4 c chicken broth
1 lb Colby cheese, shredded, 4 c
8 oz extra sharp cheddar cheese, shredded (2 c)

Toss breadcrumbs with 2 Tbsp butter.
Cook macaroni in salted water till tender but firm. Drain.
In pot you cooked the macaroni in, melt the remaining 6 Tbsp butter. Stir in garlic, mustard and cayenne. Cook 30 sec. till fragrant.
Stir in the flour and cook 1 minute till golden. Whisk in the milk and broth. Bring to a simmer. Cook 6 minutes till slightly thickened.
Off heat, stir in the cheeses till melted. Season with salt and pepper. Stir in macaroni breaking up any clumps.
Pour into a 9x13 pan. Sprinkle with breadcrumbs. Can freeze or refrigerate now and later cook thawed 10 min. longer. Or cook for 25-30 minutes till golden.

Stove-top Macaroni and Cheese - makes 4 large servings
8 oz macaroni (2 c)
2 large eggs
1 (12 oz) can evaporated milk (have to use evaporated milk)
1 tsp dry mustard, dissolved in 1 tsp water
1/4 tsp Tabasco
4 Tbsp (1/2 stick( butter
12 oz cheddar (or Jack or Colby) cheese, shredded (3 c)

Cook macaroni in salt water till tender but still firm. Drain. Return to pot.
Mix the eggs, half of the Tabasco, 1/2 tsp salt and 1/4 tsp pepper.
In pasta cooking pot melt the butter. Stir in the egg mixture and half of the cheddar. Over low heat gradually stir in the remaining milk and cheddar until hot and creamy about 5 minutes. Season with salt and pepper.