Saturday, March 23, 2013

Creamy Mac and Cheese (for the Cheese Lover)

Ross and I are both cheese lovers...he more so than me. So, we stumbled across this recipe and tweaked it to what we like. This recipe is very fattening (but very delicious) so we only eat it on days when we want to indulge. 
















What you'll need...
1 stick of Butter (half stick shown...we read the original recipe wrong when I took the picture)
1/2 cup All Purpose Flour
1/2 tsp. Salt
1/2 tsp. Pepper, to taste
1/2 tsp. Garlic (if you aren't a garlic fan, use a 1/4 tsp.)
2 cups (which is 1 pint) Half-and-Half
2 cups Milk
10 oz Extra Sharp Cheddar Cheese
16 oz Sharp Cheddar Cheese
8 oz Mozzarella Cheese
1 (16oz) box of Elbow Macaroni

Note: Be sure to do all the prep work first or this will be kinda stressful! (:

Prep Work...
Flour, Salt, Pepper and Garlic Mix
about 10 oz of Extra Sharp Cheddar Cheese, Chopped
2 Bowls: Mozzarella and Sharp Cheddar Cheese mixed together. 
About 4 oz Mozzarella Cheese and 8 oz Sharp Cheddar Cheese per bowl. 
My bowls are too small so 8 oz of Sharp wouldn't fit, but it will be added on top later.


Let's Get Started...
1. Cook macaroni according to box instructions. Cook al dente. 
2. In a big skillet, melt the butter over medium-high heat.
3. Gradually whisk in flour mixture until smooth.
4. Cook and whisk for 2 minutes.
5. Gradually whisk in half-and-half and milk.
6. Cook and whisk continually for 8-10 minutes, or until mixture is thickened.
7. Add one bowl that has the sharp cheddar and mozzarella mix. Stir until smooth.
8. Add in all of the extra sharp cheddar cheese. Stir until smooth.
9. Take skillet off stove burner and strain macaroni.
10. Mix together the cooked macaroni with cheese mixture. Transfer to a greased 13x9 casserole dish.  
11. Sprinkle cheese (sharp and mozzarella) left in bowl.
12. Bake in 350 degrees oven for 20 (may need to bake longer to crispy top.)

Pictures of the progress...

Butter, flour, half-and-half and milk mixture.
Added first bowl of cheese (mozzarella and sharp) and extra sharp cheese.
Combine drained macaroni with cheese mixture. Stir. 
Transfer to greased 13x9 casserole dish.
Sprinkle second bowl of mozzarella and sharp cheese on top.
My bowl was too small to add all of the sharp cheddar cheddar in the bowl, so I sprinkled the rest on top.
Baked at 350 for 20 minutes.
ENJOY! 

1 comment:

  1. Ah you have made me so hungry! Great instructions. :)

    ReplyDelete

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