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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese is from Sheya's Culinary Care Package, 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:  
2 t. salt
16 oz. dry macaroni
1 stick unsalted butter
6 T. All Purpose Flour
4 c. Whole Milk
3/4 c. Heavy Cream
1/2 t. ground white pepper
1 1/2 t. mustard powder
16 oz. coarsely grated extra-sharp cheddar
1/2 c. grated Parmesan

Toppings:
2 T. unsalted butter
2 T. olive oil
2 c. Panko bread crumbs
2 large garlic cloves, minced
1/2 c. grated Parmesan
1/2 t. salt
Directions:
Directions:
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.

Prepare the macaroni and sauce:
Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until soft. Drain macaroni and set aside.

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, and whisk Cook, stirring constantly with a wooden spoon, until it is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook for about 3 minutes.

Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.
Personal Notes:
Personal Notes:
From 2017 Senior's Cookbook

 

 

 

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