Sunday, May 15, 2011

Classic Baked Macaroni and Cheese

This is one of my mystery recipes. I wish I knew where it came from because it's really good and someone deserves credit for it. I know I found it after I got married, but it was back when I just jotted down recipes without thinking I'd ever need to know where it came from. It's one of my husband's favorite meals, that's for sure. If you like your mac and cheese more soupy, though, this probably isn't the recipe for you. It requires baking, which means the finished product is thicker. And cheesy. And creamy. And did I mention it's most definitely not low fat? :)

Classic Baked Macaroni and Cheese

6 Tbsp. flour
6 Tbsp. butter
4 cups half & half
1 lb. elbow macaroni
3 cups sharp cheddar cheese
1 1/2 cups grated parmesan cheese, divided
1 cups fresh bread crumbs

Cook macaroni according to package directions and set aside. In a sauce pan, melt butter; stir in flour to form a roux. Slowly whisk in warmed half & half, whisking until mixture comes to a boil. Add salt and pepper. Let sauce simmer about 2 minutes. In a large bowl, combine sauce, cooked macaroni, cheddar cheese, and 1 cup parmesan cheese. Pour mixture into 4-quart casserole dish. Combine bread crumbs and remaining 1/2 cup parmesan cheese; sprinkle over mixture.

Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.

1 comment:

Melinda said...

I have this recipe too! Although I think mine just calls for milk instead of half & half. But you can't ever go wrong with that, can you?