I began making macaroni and cheese at holiday gatherings about 6 or 7 years ago. Over the years I have become somewhat well known (at least in my family) for my yummy dish.
When I speak of mac and cheese, I'm not referring to that powdered Kraft stuff, I am referring to homemade, baked, mac and cheese. There is a time and a place for the pre-fab stuff, but my opinion, it is not for special occasions.
Looking back, mac and cheese was was never one of my mom's favorite holiday dishes. I do remember my grandmother making it when I was little. Her macaroni and cheese was beyond amazing. It was a meal in itself; rich, nourishing, and comforting. My grandmother did not teach me to make her recipe, but I like to think that her recipe is recorded somewhere in my DNA, as my dish is very similar to hers.
I last made macaroni and cheese on Christmas Day, and took a few photos to write a quick blog post. Yep, back on Christmas Day. Slacker much?
I've used different recipes over the years, but I think the best one I've made so far is the Fannie Farmer's Classic Baked Macaroni and Cheese I found here.
- Preheat oven to 400°F.
- Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
- Reduce heat and cook (stirring constantly) 10 minutes.
- Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
- Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs. (I omitted this part)
- Bake 20 minutes until the top is golden brown
And there you have it! Pretty and golden and yummmm! What is your favorite comfort food?