Baked Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love, love, love cheese! Who doesn't? I would imagine only someone allergic! This is packed full of sharp cheddar cheese and has a rich flavor. Not your creamy style mac & cheese found in the frozen food isle or dried pasta meals. This is a baked mac & cheese that is very hearty. I usually serve with ketchup on the side (I think that is a Pennsylvania thing....I have found that is up to your own taste preference). I also serve with a vegetable on the side. Sometimes I cook up a ham steak and serve the mac & cheese as a side dish, but it is usually so popular I just serve it as a meal by itself. Ingredients:
3/4 lb elbow macaroni, cooked (3/4 of a 1lb box) |
20 ounces bricks of cracker barrel extra-sharp cheddar cheese, cut into chunks (2 bricks) |
2 cups milk |
1/4 cup flour |
3 tablespoons butter |
1/2 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1/4 cup parmesan cheese, grated |
salt & pepper |
Directions:
1. Add milk to this mixture.
2. Add in dry mustard and Worcestershire sauce, salt and pepper to taste.
3. Cut 1.5 bricks of cracker barrel cheddar into chunks or grate (speeds melting). Put in sauce pan with milk and roux mixture and 1.5 bricks of the Cracker Barrel cheese. Heat until completely combined and cheese is melted on a low-medium setting. Do NOT boil! Boiling will cause a reaction and the cheese will not incorporate with the milk, trust me I made this mistake before.
4. Add 1/2 the cooked noodles to the casserole dish. Pour 1/2 the sauce mixture over the noodles in dish.
5. Grate the remainder of the brick of cracker barrel cheese. Use 1/2 of that to top what you have added to the casserole dish.
6. Add the remaining noodles and cover with the remaining milk/cheese mixture.
7. Add the remaining cheddar and the parmesan to the top of casserole.
8. Bake at 350°F for 30-40 minutes.
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