Ohhh, who doesn’t like mac and cheese? My brother claims not to like it, but I don’t know what’s up with that. So many ways to put the mac in the cheese and to put other things in their too. Here is a classic recipe for mac and cheese that my mom has but does not remember the original source of. Creamy, cheesy and with a crispy breadcrumb top.
The corkscrew fun pastas that everybody loves but no one knows the name of is called cavatappi. I don’t know any mnemonic devices to remember this, but I guarantee you everyone loves them and will like them in their mac and cheese.
Casserole dish or baking dish
8oz elbows or cavatappi
1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon dry mustard
2 cups milk
1 tsp worcestershire sauce
2 1/4 cup shredded cheddar
1/2 cup grated parmesan cheese
1 cup bread crumbs of any variety or crushed Ritz crackers if that’s your thing
Baked Mac and Cheese
1. Preheat oven to 375F.
2. Cook pasta according to package.
3. In a large saucepan, melt butter over medium heat.
4. Once melted, stir in flour and mustard and cook (and stir) for about a minute.
5. Stir in milk and Worcestershire sauce. Continue to stir until mixture is thick and reaches a boil. This should take about 3-5 minutes.
6. Remove from heat and stir in the parmesan and 2 cups of the cheddar until melted and smooth.
7. Stir cheese sauce (that you just made!) into macaroni and pour into baking dish. Top with remaining 1/4 cup cheddar and bread crumbs.
8. Bake for 25-30 minutes or until browned on top.
A few more important things you should know before you leave, here are some pictures of my dog Sonny, and here are two less traditional versions of mac and cheese: Pioneer Woman Spicy Mac and Cheese with spicy diced veggies and pepperjack; and Rachael Ray Gouda Mac and Cheese with GOUDA, a very distinct and smoky cheese (make sure you get SMOKED gouda), that you should try if you haven’t already. She also uses cauliflower, which I omitted when I made it, but if you are not put off by cauliflower as I am, then go for it.