We all have bad days. That’s what comfort food is made for. Is there any day so completely terrible that it can’t be improved by a bubbly hot, homemade mac and cheese?
It’s worth keeping elbow macaroni and white cheddar on hand for days when you --or a member of your family-- can use a bit of comforting. Bad report card? Lecture from the boss? Baked macaroni and cheese has you covered.
While this recipe is a classic on its own, you can use it as a template to exercise your kitchen creativity. Don’t be afraid. It’s as easy as stirring in a few of your favorite gourmet ingredients before baking. Try one of these suggestions, or come up with your own unique macaroni and cheese twist.
Macaroni and Cheese Add-Ins:
- Spring peas and prosciutto
- Fresh tomato and basil
- White tuna and asparagus
- Caramelized onions
- Crisp bacon crumbles
- Cooked kale
Baked Macaroni and Cheese Recipe
Ingredients:
- 2 ¼ cups uncooked elbow macaroni
- 3 cups milk
- 5 Tbsp. butter
- 3 slices white or wheat bread, pulsed into crumbs in food processor
- 3 Tbsp. all-purpose flour
- Salt and fresh-ground pepper, to taste
- ⅛ tsp. freshly grated nutmeg
- Tabasco sauce, to taste (optional, but try a few drops!)
- 16 oz. Cabot Sharp or Cabot Extra Sharp White Cheddar Cheese, grated and divided (about 4 cups)
Directions:
Preheat oven to 375 degrees. Butter a 9 x13 baking dish (or spray with nonstick spray) and set aside. Stir uncooked macaroni into large pot of boiling salted water. Boil for five minutes, or until outside is cooked but center is still firm. Drain and rinse under cold water.
In saucepan or microwave, heat milk to just below simmer. In pot used for pasta, melt butter over medium-low heat. Pour just two tablespoons of the butter into bowl, add breadcrumbs and blend together thoroughly; set aside. Reduce heat to low, add flour to butter remaining in saucepan and whisk over heat for two minutes, being careful not to let it burn. Add milk little by little in a thin stream, whisking until smooth. Continue stirring until sauce thickens and comes to a simmer. Cook, stirring constantly, for about 3 minutes.
Remove from heat and whisk in salt, pepper, nutmeg, Tabasco sauce and 1/2 of cheese. Stir in drained pasta. Spread one-third of pasta mixture over bottom of prepared baking dish. Sprinkle ⅓ of remaining cheese on top. Spoon another 1/3 of pasta on top and add another ⅓ of cheese. Top with remaining pasta. Mix remaining cheese into breadcrumbs and scatter evenly over top.
Bake for 25 to 30 minutes, or until golden brown on top and bubbling throughout. Let stand for five minutes before serving.
Serve as a side dish with roast chicken, beef or pork, or as a main dish with a tossed salad and roasted vegetables.
Recipe adapted from and courtesy of Cabot Dairy.
More Comfort food with a gourmet twist:
Buttery Grilled Croque Monsieur Sandwiches
Tomato-Leek Quiche with a Sour Cream and Bacon Crust
Savory Southern Spoon Bread
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