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Mac and cheese.

April 9, 2013

I’ve been perfecting the art of mac and cheese making for about a year now and I think I may have found the perfect one (with a few modifications of course). It all started when I mistakenly made quinoa mac and cheese for Mike. I’ve been trying to make it up to him ever since. 

Adapted from The Parsley Thief

1 pound macaroni or fusilli noodles (really any noodle with some ridges so the cheese sauce sticks)

3/4 stick butter (divided) Image

4 slices good whole wheat bread (cubed)

1/4 cup grated Parmesan cheese

4 tablespoons flour

2 cups hot milk

12 ounces sharp cheddar cheese (grated) – I suggest using your food processor for this 

1 teaspoon ground nutmeg

1 teaspoon garlic powder

1 teaspoon onion powder

s&p to taste

Start by making the breadcrumb topping. Melt 2 tablespoons of the butter. Combine the bread, Parmesan cheese & the melted butter in the bowl of a food processor and pulse until ground.

Boil the pasta in a large pot of salted water. Remove from the water 1-2 minutes before they are fully cooked, this prevents them from becoming mushy. The noodles will finish cooking in the oven.

To make the cheese sauce, melt the remaining 4 tablespoons of butter in a medium saucepan, over low heat. Whisk in the flour, until smooth. Cook on low until the mixture begins to bubble. Meanwhile, heat the milk over low in a small sauce pot. Pour in about half of the hot milk all at once, whisking constantly. Then pour in the rest of the milk slowly, whisking until the mixture comes to a boil & begins to thicken. Add in the grated cheese, nutmeg, garlic, onion and s&p and whisk until combined and the cheese is melted.

Coat a 9×13 baking pan with cooking spray and pour in the cooked noodles. Top with the cheese sauce, stir to cover all the noodles and top with the breadcrumb mixture. Bake at 350 degrees for about 30 minutes, or until the topping is golden brown & macaroni is bubbling.

And to quote my husband “this is the best one yet.” That my friends is all the validation I need. 

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One Comment
  1. Raina permalink

    Yum! This sounds really good!

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