- Macaroni and Cheese
- You can add a combination of cheeses like Gruyère, Gorgonzola, fontina, robiola, pepper jack, Parmesan, and I like to use sharp cheddar. You can also make a toasted cheesy topping and bake it in the oven.
- Serves 4
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- salt and pepper to taste
- 1/2 teaspoon fresh grated nutmeg (optional)
- 2 cups milk or half and half
- 2 cups grated sharp cheddar cheese
In a large pot of salted boiling water, add pasta and cook until al dente.
In a medium saucepan over medium high heat, add butter and melt. Add salt, pepper and nutmeg. Add flour and with a whisk, whisk well until thoroughly mixed and allow to bubble and cook for 1 minute. Add milk and with a whisk, whisk well until there are no lumps. Allow to come to a boil and cook 3 minutes. Remove from heat and add cheese and mix gently until melted.
When pasta is cooked, drain and add pasta to the cheese sauce. Gently mix until thoroughly mixed. Serve.
1/4 cup grated cheese
1/4 cup panko bread crumbs
2 tablespoons melted butter or olive oil
Preheat oven to 375 and grease a 9x13 baking dish.
In a small bowl, add cheese and bread crumbs and mix well. Add butter and mix well.
Pour the mac and cheese into baking dish and sprinkle breadcrumb mixture over top and bake for 20 minutes or until the top is lightly golden brown. Serve.