Food

Food

Recipes from the Grapevine Cottage

Recipes --> Side Dishes --> Macaroni & Cheese

Macaroni & Cheese

Linda & I were invited to join a bunch of friends for the recent Colts/Broncos games, and since they provided the delicious BBQ, we offered to bring a side dish of homemade mac & cheese. Linda adapted this recipe from a couple recipes she found online and it was a hit.

Serves 10 (plus good leftovers)

 

Ingredients:

6 total tablespoons of butter, cut into 2 batches of 3 tablespoons each
1 cup panko bread crumbs
1/3 cup grated parmesan cheese
24 ounces of cheddar cheese, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cup whole milk
3 tablespoons flour
1 1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper

Preparation:

Preheat oven to 350 degrees, and spray a 9-inch x 13-inch baking dish with Pam.

In small saucepan, melt 3 tablespoons of butter. Put panko in small bowl, drizzle with butter, and then add parmesan and about 2/3 cup of the grated cheddar cheese. Blend and set aside.

Cook macaroni per box directions. Drain without rinsing.

Warm the milk (not to boiling) in a saucepan or in microwave. At the same time, in a medium saucepan, begin making a bechamel sauce, starting with melting 3 tablespoons of butter, and then adding flour and stirring with a flat edged utensil to blend, just until it starts to turn a very light brown. Slowly add the warm milk and stir constantly (Linda uses a whisk) until mixture thickens, about 3 minutes. Remove from heat and add mustard, salt and the peppers. Add the remaining grated cheddar and stir until all is melted and incorporated. Add to macaroni (best to do in another large mixing bowl) and blend completely, and then turn into baking dish, top with panko mixture and bake until light, golden brown, about 30 minutes. Delicious.