Thursday, August 30, 2012
Hodge Podge Macaroni and Cheese
This past weekend I was cleaning out the fridge in anticipation of our upcoming move. We had a ton of cheese. Lots of types of cheese, but not a lot of any particular kind. Macaroni and Cheese seemed the best way to take advantage of all of my leftovers. I had about 1/2 a cup of Gruyere, 1/2 cup Manchego, the tail end of a white sharp Cheddar, part of a Pepper Jack, 4 cubes Parmesan, 2 slices Munster, and a half tablespoon of blue cheese. The combination of so many cheeses led to a new, rich and creamy family favorite.
When making mac and cheese, I like to start with a roux and melt the cheese into it. I stir the melted cheese into the cooked macaroni and bake it with bread crumbs on top. Baked macaroni and cheese is probably my favorite type of mac and cheese, but I certainly won't turn down the kind made on the stove top! What's your favorite way to make macaroni and cheese? Do you add anything to make it special?
1 lb. elbow macaroni, cooked and drained
5 cups shredded cheese
6 cups milk
1 stick butter
1/4 cup all-purpose flour
1/4 cup butter
1 cup bread crumbs
In a large saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Stir flour and butter until lightly browned. Add milk to roux slowly, whisking constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is thickened. Pour macaroni into cheese mixture and stir until well coated. Put macaroni in large greased casserole dish. Melt 1/4 cup butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Bake at 350 degrees for 30 minutes.