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Deluxe Macaroni and Cheese Recipe

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This recipe for Deluxe Macaroni and Cheese, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Dwyer
Added: Sunday, July 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Bread Crumb Topping:
4 slices of white sandwich bread
4 tablespoons (55 g) melted butter
1/4 cup (35 g) grated Parmesan cheese.

Macaroni & Cheese:
5 Tbs. (45 g) all-purpose flour
1 lb. (450 g) elbow macaroni
3 12-oz. cans (1 L) evaporated milk
5 oz. (140 g) American cheese
8 oz. (225 g) extra sharp cheddar cheese
3 oz. (85 g) Monterey Jack cheese
1/8 tsp. (0.3 g) ground nutmeg
1 tsp. (3.3 g) ground mustard seed
2 tsp. (12 g) table salt
4 Tbs. (55 g) melted butter
1 tsp. (5 mL) of hot sauce

Directions:
Directions:
Preheat the oven to 350°F (175°C). Bring four quarts of water to a hard boil. Dissolve at least 1 Tbs. (18 g) table salt into the water and add the macaroni. Cook until al dente (when the macaroni no longer shows white in center of the pasta when you bite into it but still has chew). Check the instructions on the package of your macaroni product and use the time listed as a guide. Be sure not to overcook! Once it's ready, ladle out 1/2 cup water to be reserved for the cheese sauce later. Immediately drain the macaroni and rinse it thoroughly in cold water to stop the cooking. Break the sandwich bread into chunks and pulse in a food processor with 4 Tbs. of melted butter and the Parmesan cheese until bread crumbs are formed. Set aside in a bowl for topping the casserole later. Shred the American, Monterey Jack, and cheddar cheeses. Prepare a roux by heating (over medium heat) 4 Tbs. butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the hot sauce, nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a béchamel sauce) should have thickened up. Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked macaroni so that the sauce completely coats all the pasta. Pour the macaroni and cheese into a 9x13-in. baking pan. Cover the top of the macaroni and cheese with the bread crumb mixture. Bake for 25 minutes (when the edges begin to bubble). Remove from the oven and let the casserole sit for 5 to 10 minutes before cutting into it to serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I usually sauté an onion and a little bit of garlic to add some flavor, but you have to be careful not to over do it.

 

 

 

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