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Macaroni and Cheese - best ever Recipe

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This recipe for Macaroni and Cheese - best ever is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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).

 

 

 

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