Macaroni and Cheese - best ever Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3/4 lb. elbow macaroni 1/2 lb. West Country Cheddar (Wegmans, or other well-aged cheddar) 1/4 lb. Cave aged gruyere 4T butter 4 T flour 2 C milk 1/2 C cream dash of tabasco
|
|
Directions: |
Directions:Cook pasta until only slightly al dente - DO NOT OVERCOOK.
Make roux with flour and butter. Warm the 2 cups of milk and add to the roux. Then add 1/2 cup of cream and dash of tabasco (to taste), warm it all up and add the grated cheese. Save out a handful of each kind of cheese for the top.
Use a 9 X 11 pan if you like a lot of crunchies on top or an 8 X 8 pan if not. Spread the pasta out into the pan, then add the cheese mixture. Add the remaining cheese on top. Bake in a 350º oven until the dish is wonderfully brown on top (around 45 minutes - 1 hour).
Make sure the pasta |
|
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: The most important part is to not overcook the pasta. I use a larger pan to get maximum crunchies on the top, but if you like it creamier, use a smaller pan. The tabasco is key, but go lightly for the faint-hearted (or for the Arnold girls).
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!