Classic Cheesy Baked Macaroni and Cheese
Some days are better than others.
Today I have already been stung by a yellow jacket, chased our horse around the pasture trying to catch him for our farrier, cleaned up puppy puke - on OUR bed, no less - and discovered that a bunny has not only eaten all our spinach but also all our beet tops....and it's only 3 o'clock in the afternoon.
All in all, I've had better days.
Classic Cheesy Baked Macaroni and Cheese
Some days call for comfort food.
For me that means macaroni & cheese. The real stuff.
Not the stuff in the box with the powdered cheese packet, or even the "high end" stuff in the box with the liquid cheese packet. Nope, a day like this calls for homemade from scratch.
My recipe isn't healthy, it's not meant to be. It's not a well-balanced meal and yes, you could substitute whole wheat pasta for the elbows, 2% milk for the heavy cream and low-fat cheese for the Vermont cheddar - but honestly, sometimes you just need real honest-to-goodness, high-fat, high-calorie comfort food.
Today is one of those days.
I prefer to bake my macaroni & cheese in individual casserole dishes, because somehow it's more comforting to have a whole one for myself and not have to share, but you can use a regular 9x12 baking dish instead.
Classic Cheesy Baked Macaroni and Cheese
Melt 1 stick of butter in a saucepan. Whisk in the flour, until blended, over medium-high heat. Whisk in the mustard.
Whisk in the heavy cream and milk, salt and pepper, stirring several minutes until sauce thickens and begins to bubble. Add cheeses and stir until melted. Remove from heat.
Combine sauce with macaroni and pour into lightly greased individual casserole dishes or 9x12 pan.
Stir panko crumbs into melted stick of butter and spread over top of casseroles.
Bake at 350 degrees for 25-30 minutes or until topping bubbles and is golden brown.
Classic Cheesy Baked Macaroni and Cheese
ingredients:
- 1 stick butter
- 1/4 Cup flour
- 1T mustard (I use Grey Poupon Harvest Coarse Ground)
- 2 Cups heavy cream
- 2 Cups milk ( you can use whole or 2%)
- Kosher salt & white pepper to taste
- 16 oz elbow macaroni, cooked
- 16 oz shredded cheddar
- 10 oz block Vermont white sharp cheddar, shredded
- 1 Stick butter, melted
- 1 Cup Panko bread crumbs
instructions:
- Melt the butter in a large saucepan over medium-high heat. Whisk in the flour until blended, then whisk in the mustard.
- Whisk in the heavy cream and milk, salt and pepper, stirring several minutes until sauce thickens and begins to bubble. Add the cheeses and stir until melted. Remove from the heat.
- Combine sauce with macaroni and pour into lightly greased individual casserole dishes or 9x12 pan.
- Stir panko crumbs into melted stick of butter and spread over top of casseroles.
- Bake at 350 degrees for 25-30 minutes or until topping bubbles and is golden brown.
