The most important part of a good mac and cheese is the crunchy top (yep, dogmatic food statements are my forte). Of course I don't normally eat Mac and cheese (it just never made it big in Australia). But I decided to make mac and cheese for some loved ones. Mostly to get more love. And it worked! This recipe is a keeper. It makes enough for 6-8 people or if you're like me, enough for 2 people who then have to eat it for days after. Sorry Pat and Shawn. At least it has a bad ass crunchy top...
Ingredients:
- 1/2 lb elbo macaroni (it's the classic; don't try using any fancy Italian shapes!)
- 3/4 stick of butter (divided into 1/2 and 1/4 sticks)
- 3 Tbsp AP flour
- 4 cups cheese (I used 2 cups of sharp cheddar cheese, 1 cup colby and 1 cup Monterey Jack)
- 21/2 cups whole milk warmed
- 1/2 tsp salt
- 1/2 tsp seasoned salt
- 1/2 tsp dry mustard ( I think I might also add paprika next time just to get crazy :)
- 1/2 tsp black pepper
- Hunk of day old baguette
Topping:
- Pre heat oven to 400F
- Cut up baguette into cubes and pulse in food processor until you have a pile of coarse crumbs
- Add 1/4 stick of butter (melted) and pulse until all the crumbs are happily covered in butter
- Mix bread crumbs with 1 cup of sharp cheddar cheese and set aside.
Macaroni and Sauce:
- Cook macaroni until it is UNDERDONE (nobody likes soggy elbows)
- Melt 1/2 stick butter in high sided skillet or wide pot and whisk in 3 Tbsp flour. Cook the flour but don't allow it to get brown
- Add the warm milk a little at a time (don't...stop....believin'....ummm I mean whisking) and bring to a boil (it needs to boil to get thick).
- Keep whisking until it is the consistency of heavy cream and then turn off and add salt, pepper, mustard and cheese and combine until you have a thick sauce. Add macaroni and pour into 2 quart baking dish like so:
- Sprinkle topping over macaroni and sauce and bake for 25 minutes until the top is crusty. Let it stand for 10 minutes before serving so it firms up. Salivation be damned.
