It's here. Cold enough now, while our blood hasn't thickened yet and we want hot yummy cheese stuff. I love cheesy mac on these Fall nights.
Everyone has their version; some still have Mom's recipe (nobody would want my Mom's version), some have scaled the heights to perfect their own, some use a reliable cookbook, some actually like the boxed kinds. I'll work with the boxed kind but it's not the real cheesy mac and never holds a candle to it, to me.
After years of research here is my Baked Cheesy Mac
1 lb. elbow macaroni, boiled in salted water, drained and rinsed
2 tblsp. butter
2 tblsp. flour
2 c. whole milk
1/2 lb. cheddar, grated
1/4 lb. gruyere, grated
2 tblsp. melted butter and butter to grease the baking pan
1/2 c. unseasoned breadcrumbs
2 tblsp. grated parmesan
In a fry pan melt the butter and add flour, whisking to keep smooth. Whisk in the milk and let the sauce thicken slightly. Add cheeses and nutmeg, continue stirring until everything is melted and gooey. Turn your cooked macaroni into a greased baking pan or casserole dish. Pour the cheese sauce over all, folding it into the mac. In a bowl, combine the breadcrumbs and parmesan and stir in the melted butter. Top the mac with it and put it under a broiler flame for 5 minutes, or bake at 400'F 6-10 minutes until browned.
Eat in a bowl on the sofa while watching something good. Repeat.
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