FJR's take on Grandma Lucille's Macaroni & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups Elbow Macaroni (the small kind)
16 oz (or more) Sharp, White "Vermont" Cheddar Cheese; Cubed, then Pulsed in a Food Processor (Blender)
1.5 Cup Bread Crumbs
Milk (enough to cover macaroni, about 2 Cups)
Most of a Stick of Butter
White (AP) Flour, for dusting (I have a shaker for my flour dusting)
Dry Mustard, for dusting (I like putting it in a salt shaker for doing this)
Salt & Pepper
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Directions: |
Directions:1. Preheat the oven to 350°.
2. Butter a 2.5 Quart Baking Dish.
3. Cook the macaroni per manufacturer's instructions for just under Al
Dente (it will cook more later).
4. As soon as the macaroni is done, drain it and run cold water over it
and return it to the original cooking pot that should still be warm.
5. Splash in enough milk on the macaroni to almost cover. Save that
milk. That's the milk you will use later!
6. Assemble in layers.
6A. Start with a layer of bread crumbs, to kind of make a crust.
6B. Next, and most other layers, add macaroni and then some
cheese followed with a dusting of flour, a few dabs of butter, a
little dry mustard and salt and pepper.
6C. Repeat until you either run out of macaroni/cheese or you're
about an inch from the top of the dish. Every other layer should
have a little of the bread crumbs, but not a full layer.
6E. The final layer should be a nice full layer of the bread crumbs
with dabs of butter.
7. The last thing to add is the milk, that you covered the macaroni with
after cooking – you may need a little more. Bring it up to just before
covering the bread crumbs.
8. Bake at 350° for one hour, 30 minutes covered followed by 30 minutes
uncovered (or until nicely browned breadcrumbs are surrounded with
bubbly goodness).
9. Let stand for at least ten minutes before serving. |
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Personal
Notes: |
Personal
Notes: As shown in the picture I attached to this recipe, I often do a far flatter version of this, inspired by my daughter Kate. I use my trusty 9 1/2" x 15" x 2" Pyrex baking dish for that. You only get two layers but you get a lot of top surface area, therefore lots of the yummy, crunchy top. I have also made this in a single layer and used the thin wafers of M&C on burgers. What's not to like about a Mac' & Cheese Burger?
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