Tuesday, December 14, 2010

Mac and Cheese

Listed as as side, it is my choice to eat as the entire meal.

1 lb Macaroni
4 Tbs Butter
1/4 cup flour
3 cups milk
2 cups grated sharp cheddar (better to grate your own)
2 cups grated fontina (helps make sauce creamy and smooth)
1/2 tsp dry mustard


1 1/2 cups fresh coarse bread crumbs
3 Tbs butter
1 clove garlic minced
2 Tbs minced parsley

Cook Macaroni until al dente in boiling salted water
Drain set aside
In same pot melt butter on medium
whisk in flour slowly but do not allow to brown. will become a thick paste
slowly whisk in milk (works best if your warm milk in microwave first)
Bring to boil whisking frequently
Remove from heat, add cheeses and mustard. Season with salt and pepper
Stir in Macaroni
Pour into buttered casserole

Melt butter in frying pan for topping. Stir fry garlic for a few minutes. Toss bread crumbs into pan to coat with butter. Spread over Macaroni and cheese.

Bake 20 mins at 350 until browned and bubbling

1 comment:

  1. You can skip the fontina and just use all cheddar, or use your own combo mix
    A thin extra layer of sceese on top the the breadcrumbs ia good as well