Thursday, June 14, 2012

My Mom's Baked Macaroni & Cheese (Comfort Food 101)

Here is the recipe that I so badly needed the Parmesan for! :)

Last Winter when I was GINORMOUSLY pregnant with Nicholas, my beautiful mama came from Washington to stay with me. She was incredible and cleaned our house, organized Nicholas's nursery, and talked me off of the ledge as I told her a million times that I could not handle being pregnant anymore. (If you've read my birth story, you'd know that Nicholas was breech at 37 weeks so we scheduled a c-section. I was SO happy because I was so done being pregnant. But at 38 weeks, Nicholas the Ninja flipped into a head down position, so the c-section was canceled. I cried for 2 hours straight after finding out that I would have to wait to go into labor, and consequently was grumpy for like 5 days straight.) My poor mother had a lot to deal with. I love you Mom!

Besides many other reasons, I was so excited for my mom to stay with me so that she could make me her homemade baked macaroni & cheese. I loved this growing up, and it's my ultimate comfort food. It definitely put a smile on my bloated, grumpy face! :) So here's the recipe for when you are grumpy and waiting to go into labor! (Or when you just want some delicious macaroni & cheese.)

Baked Macaroni & Cheese
Originally from the Seattle Times Newspaper
Makes 1 casserole dish / 9x13 baking dish

Ingredients:

-

16 oz. elbow macaroni (usually one box/bag)
- 2 cups milk
- 4 TBSP butter
- 4 TBSP flour
- 2 cups grated sharp cheddar
- 1 cup grated extra sharp aged cheddar
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper (for a kid-friendly recipe, omit this)
- 1/2 cup Panko bread crumbs (regular bread crumbs will do if you don't have Panko)
- 4 TBSP grated parmesan

Instructions:

1. Preheat oven to 350 degrees F
2. Cook macaroni noodles in 2 qts. boiling water
3. Heat milk in microwave over medium heat - do not boil (you don't want to pour cold milk onto a hot pan or it may curdle.)
4. Make white sauce: completely melt butter in skillet, then add flour. Whisk until it bubbles. Slowly add warm milk, whisking constantly over medium heat until smooth and thickened (think almost as thick as pancake batter). Lower heat and cook 3 minutes, stirring constantly.


5. Add cheddar. Stir in salt, pepper, and cayenne. Drain noodles and combine with sauce.

6. Place in a casserole dish and top with breadcrumbs and Parmesan.

7. Bake for 20 minutes (the top should be slightly golden brown.)

This makes great leftovers! You could serve with a side of veggies, or devour a giant plate of macaroni and feel like a kid again.

4 comments:

  1. yummm!!! love mac & cheese...especially homemade! looks delicious!

    ReplyDelete
  2. I have been on the look out for a good mac n' cheese recipe. I will have to try this one once I can have dairy again ;-)

    ReplyDelete

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