Uptown get-down macaroni and cheese
Note: Adapted from "The Cheese Lover's Cookbook and Guide" by Paula Lambert
Ingredients
- 5 Tbsp unsalted butter
- 3 Tbsp flour
- 1 1/2 cups milk, or half-and-half, heated
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 tsp hot sauce
- 1 cup plus 2 Tbsp grated parmesan cheese (5oz)
- 1 lb elbow macaroni
- 1/8 tsp minced garlic
- 8 oz sharp Cheddar, grated (2 cups)
- 8 oz processed American cheese, cut into 1/2-inch cubes
- 1/4 cup fresh breadcrumbs
- 1/2 tsp seasoning salt
Instructions
Melt 3 tablespoons butter in a saucepan over medium heat. When the foam subsides, stir in flour; cook over low heat, stirring constantly, 2 minutes. Slowly add milk; cook over medium heat, stirring, 3-4 minutes. Remove from heat; add salt, pepper, hot sauce and 1 cup Parmesan, stirring well to melt cheese. Cover; set aside.
Heat oven to 350 degrees. Cook macaroni in a stockpot of boiling salted water, until al dente, 5 minutes. Drain; return macaroni to stockpot. Toss with remaining 2 tablespoons butter and garlic. Add sauce; toss.
Mix Cheddar and processed cheeses together. Place 1/3 of macaroni in a buttered 13-by-9-inch baking dish. Sprinkle with 1/3 of cheese. Repeat layers with another 1/3 of each. Top with remaining macaroni and cheese. Mix breadcrumbs, remaining Parmesan and seasoning salt together. Sprinkle over top.
Bake until bubbling and top begins to brown, 30-45 minutes. Remove from oven; let sit 5 minutes before serving.
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