Gourmet Mac & Cheese

Who doesn't love a big helping of macaroni and cheese? With the advent of processed food, the practice of making your own from scratch has all but disappeared. From scratch meals are making a huge comeback as family's take back the dinner table from the spread of homework papers and bills to sit down eat... and talk. Macaroni & Cheese is loved by kids and adults alike. But, is it really faster to make it from a package? Not necessarily. Yes, grating the cheese can take some time, but with careful planning or buying freshly grated cheese you can shave off some of that dinner time mayhem. You may be wondering what goes into homemade Mac & Cheese? Very few ingredients compared to those listed on the package you may have in your pantry right now! Grab a pen to take down this list and you may find that you already have most of what is needed. Let's get started.

Note: This recipe yields approximately 10 servings. I try and make enough to have leftovers for lunch. For a family of 4-6, I would cut this recipe in half for a single serving.

Ingredients:

2 lb. bag of Elbow Macaroni

4 Tbsp. Butter

1/4 Cup All Purpose Flour

2 Cup Milk (Whole Milk or 2% is preferred, but any Percentage will do)

1 1/2 Cup Heavy Cream (No cream, No Problem. Use a total of 3 Cups Whole Milk instead and add another 1/4 Cup flour)

1 Cup Grated Parmesean (Reserve 1/2 Cup for Topping)

1/2 Cup Grated Asiago

1 Cup Grated Mild Cheddar

Breadcrumbs (Optional)

1 Tsp. Garlic Powder (Optional)

1/2 Tsp. Onion Powder (Optional)

1 Tbsp. Dried Parsley Flakes (Optional)

1/2 Tsp. Salt

Ground Pepper to taste (I prefer freshly cracked for that kick)

***Add Soft Fried Bacon for extra flavor (Dry off the grease and coarsely chop)

Essentially, you only need 5 things: pasta, butter, flour, milk and cheese! If you don't have the cheeses listed, you can use whatever you have on hand. I occasionally mix it up because I don't always have enough of each cheese available. It may be slightly different, but still delicious.

Start by preheating your oven to 350 degrees.

If using bacon, start by cooking it to a soft, but firm consistency. While it is cooking, you can grate the cheese and grease your baking pan. I usually prefer to cook the bacon on a cookie cooling rack sitting on a baking sheet with sides. This avoids the splatter of a skillet and drains the bacon as it cooks. it also frees up your time to prep the rest of the meal. I did not have bacon on hand to add to my pasta tonight. :(

If you plan to grate your own cheese, you can do this early in the week and have it ready to go at dinner. If not, it takes only a few minutes and can be done while you are preheating the oven and/or cooking the bacon.

Begin by preparing the macaroni. Cook until Al Dente. Be careful to keep it from over cooking. Drain Macaroni and set aside in stock pot. This step should be finished just before your cheese sauce is completed. Use the butter to grease the baking pan and reserve the remainder for the sauce.

Homemade Macaroni

Macaroni Melted Butter and Flour

For the cheese sauce, you will first add the milk and cream to a medium sauce pan and heat one medium-low. While it is warming, add the butter and flour to a small sauce and cook until smooth. Use low heat and stir constantly. This isn't a roux, so make sure to brown the mixture. You just want it to get smooth and thick. Once your flour and butter and blended, add to the milk mixture and whisk until blended, bringing it to a rolling boil. Reduce the heat to simmer and add the cheese stirring until smooth. Finally, add your spices and combine until evenly distributed. If you are adding bacon, you can add it in at this time.

Pour the Cheese Sauce into the stock pot with the macaroni, carefully stirring so as not to damage the macaroni (very important it's not overcooked so it will hold it's form). Transfer the mixture into the greased baking dish and coat with breadcrumbs and cheese. Bake for 15 - 20 minutes at 350 degrees. Turn your oven to broil and leave it until the top is has browned. Make sure not to leave the oven at this point because it browns very quickly. The top and edges will be lightly toasted and the inside will be creamy delicious.

*** If you have more time on your hands, you can make this using fewer dishes making cleanup easier. Cook and drain the macaroni. Transfer it to the pan you will use to bake it. Add butter to the bottom of the stock pot and melt it. Next add the flour and stir to prevent sticking until it is a smooth consistency. Add the cream and milk and bring to a rolling boil. Reduce heat to a simmer and add grated cheese and seasonings. Transfer the macaroni back into the stock pot and mix until the cheese sauce is thoroughly distributed. Lightly grease the baking dish with butter. Transfer the macaroni back into the baking dish and coat with breadcrumbs and reserved cheese.

Sometimes I want to do something extra special for dinner. Being blessed with pieces of white bakeware, I sometimes use a smaller casserole plus a few individual bakeware bowls so everyone gets their own. It's like being at a restaurant, except you have to cook it and clean it up...

I almost always serve Macaroni and Cheese with a salad. Any salad will do, but I prefer one packed with nutrition (especially when serving mac & cheese). Try a baby greens blend and a light dressing. Add nuts, berries or seeds to replace protein and nutrients not found in the mac & cheese. Our salad tonight had baby spinach and greens with organic apples, blueberries and walnuts. I used champagne Vinaigrette to pair well with the fruit. It gives it a light, slightly tart bite while not overpowering the flavor of the greens.