I found this recipe on FOOD.com after searching for a grown-up version of macaroni and cheese. Something to satisfy the typical, comfort food mood. With about 400/500 reviews saying nothing but good things, I thought I'd give this recipe a try.
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups shredded, sharp cheddar cheese
1/2 cup breadcrumbs, buttered
Directions:
1] Preheat oven to 400°F.
2] Cook and drain macaroni according to package directions; set aside.
3] In a large saucepan melt butter.
4] Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5] Pour milk and cream in gradually; stirring constantly.
6] Bring to boiling point and boil 2 minutes (stirring constantly).
7] Reduce heat and cook (stirring constantly) 10 minutes.
8] Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9] Turn off flame.
10] Add macaroni to the saucepan and toss to coat with the cheese sauce.
11] Transfer macaroni to a buttered baking dish.
12] Sprinkle with breadcrumbs - I used Ritz crackers.
13] Bake 20 minutes until the top is golden brown.
1] Preheat oven to 400°F.
2] Cook and drain macaroni according to package directions; set aside.
3] In a large saucepan melt butter.
4] Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5] Pour milk and cream in gradually; stirring constantly.
6] Bring to boiling point and boil 2 minutes (stirring constantly).
7] Reduce heat and cook (stirring constantly) 10 minutes.
8] Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9] Turn off flame.
10] Add macaroni to the saucepan and toss to coat with the cheese sauce.
11] Transfer macaroni to a buttered baking dish.
12] Sprinkle with breadcrumbs - I used Ritz crackers.
13] Bake 20 minutes until the top is golden brown.
14] (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
If I were to make this again:
I would use a different type of pasta - the macaroni noodles tended to absorb so much of the liquid, small shells may have worked better. Cut down the flour to 1-2 tablespoons. I subbed 2 c. half and half for the milk and cream - because the noodles absorbed so much, I feel like I added at least 2 more c. of milk. The sharper the cheese, the better - I would add 3 c., not 2. I was OK with how it turned out. It was a lot of work, but I feel like with smaller noodles, more cheese and more liquid, this would've been MUCH better. This is not a very good day later dish, so next time I'd make just enough for one meal.
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