Macaroni and Cheese

AuthorMike
RatingDifficultyBeginner

 

I am asked to bring this dish to parties all the time.  It’s such a hit with my family, friends, and co-workers.  This recipe takes a little time, but it’s a crowd pleaser, and great for leftovers.  Little kids may still like Kraft more, but once they have real taste buds, this takes the cake! It's an entree, it's a filling side dish, and it's always a hit.

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Ingredients

 16 oz Large Elbow Macaroni
 4 cups Sharp Cheddar Cheese
 1 cup Grated Parmesan Cheese
 4 cups Whole Milk, warmed
 6 tbsp Butter
 6 tbsp Flour (White)
 2 tsp Kosher Salt
 2 tsp Black Pepper
 1 tbsp Chili Garlic SauceMaybe more - People love the zing!
Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

Directions

1

In a large pot of salted water, boil macaroni. It should be al dente, as it will cook more in the oven. When finished, drain and rinse. Set aside.

2

Heat up the milk (I microwave it in a big Pyrex measuring cup, but old fashioned stove heating works perfectly too) so that it is nice and warm, almost hot. This will make the cooking go a lot faster. Make a roux by melting butter and whisking in flour. This is quick, so have your milk ready to pour in.

3

When the roux is thick and bubbly, start gradually add the milk, one cup at a time. Stir with a whisk, until it thickens, then add more milk. When all milk is added, you are done when it reaches it should a pancake batter like consistency. Don’t go too thick – - it will thicken more as it bakes up nicely. Turn off the stove heat.

4

Stir in salt and pepper, but taste it and see what you like. Add the chili-garlic paste for a little fire. 1 Tbsp is not that much, and people will like it!

5

Add 3 cups of the sharp cheddar and half of the fresh Parmesan. Mix well until it melts in.

6

Pour into a baking dish. This should fit into a nice 9 x 13 dish. At this point, you can refrigerate, then take it out about an hour before you are ready to bake it. Or, if you're ready to go now, go now!

7

Add the remainder of the cheese on top, and bake at 350 degrees for 30-40 minutes, until the cheese is a little brown and the dish is bubbling. (If you refrigerate prior to baking, cover with foil for the first 15 minutes, then bake for 30-40 minutes.

 

 

Ingredients

 16 oz Large Elbow Macaroni
 4 cups Sharp Cheddar Cheese
 1 cup Grated Parmesan Cheese
 4 cups Whole Milk, warmed
 6 tbsp Butter
 6 tbsp Flour (White)
 2 tsp Kosher Salt
 2 tsp Black Pepper
 1 tbsp Chili Garlic SauceMaybe more - People love the zing!

Directions

1

In a large pot of salted water, boil macaroni. It should be al dente, as it will cook more in the oven. When finished, drain and rinse. Set aside.

2

Heat up the milk (I microwave it in a big Pyrex measuring cup, but old fashioned stove heating works perfectly too) so that it is nice and warm, almost hot. This will make the cooking go a lot faster. Make a roux by melting butter and whisking in flour. This is quick, so have your milk ready to pour in.

3

When the roux is thick and bubbly, start gradually add the milk, one cup at a time. Stir with a whisk, until it thickens, then add more milk. When all milk is added, you are done when it reaches it should a pancake batter like consistency. Don’t go too thick – - it will thicken more as it bakes up nicely. Turn off the stove heat.

4

Stir in salt and pepper, but taste it and see what you like. Add the chili-garlic paste for a little fire. 1 Tbsp is not that much, and people will like it!

5

Add 3 cups of the sharp cheddar and half of the fresh Parmesan. Mix well until it melts in.

6

Pour into a baking dish. This should fit into a nice 9 x 13 dish. At this point, you can refrigerate, then take it out about an hour before you are ready to bake it. Or, if you're ready to go now, go now!

7

Add the remainder of the cheese on top, and bake at 350 degrees for 30-40 minutes, until the cheese is a little brown and the dish is bubbling. (If you refrigerate prior to baking, cover with foil for the first 15 minutes, then bake for 30-40 minutes.

Notes

Macaroni and Cheese
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