Tuesday, July 3, 2012

Baked Mac and Cheese

4 tablespoons butter, divided
1/4 cup breadcrumbs
2 tsp. salt
8 oz. elbow macaroni (half of a box)
1 garlic cloves, minced
1/2 teaspoon dry mustard, dissolved in 1/2 teaspoon water
pinch cayenne pepper
3 tablespoons all-purpose flour
1 3/4 cups whole milk
¾ c. plus 2 tbsp. chicken broth
2 c. shredded Colby cheese
1 c. shredded extra sharp cheddar cheese

1. Make sure the oven rack is in the middle and preheat the oven to 400°F.
2. Melt 1 tablespoon butter and mix with the breadcrumbs.
3. Bring 2 quarts of water to a boil. Stir in 2 tsp. salt and add the macaroni. Cook until almost tender, but still firm to the bite (about 7 minutes).
4 Drain the macaroni, leave in the colander, and set aside.
5. Dry the pot, add the remaining 3 tablespoons of butter and melt on medium heat. Stir in the garlic, mustard mixture, and cayenne pepper. Cook about 30 seconds, until fragrant. Do NOT let the garlic burn (or turn brown).
6. Stir in the flour and cook until golden brown, about 1 minute. Stir in the milk and broth slowly and simmer, whisking often, until the mixture is slightly thickened. This should take about 6 minutes.

7.Take the pot off the heat and slowly whisk in the cheeses until completely melted. Season with salt and pepper to taste. Stir in the macaroni until well mixed. Be sure to break up any clumps.

8.Pour into an 8×8 baking dish. Sprinkle the breadcrumbs evenly over the macaroni and cheese.

9. Bake until golden brown and bubbling around the edges, about 15 minutes
10.  Cool about 10 minutes before serving. Letting it sit will make it less goopy

* This was really good my 2 year old had 3 servings lol we used small shell noodles its what I had. It was simple to make and was cheesy :) I give it a 4 1/2

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