3/5/11

Extra Creamy, Extra Cheesy Mac & Cheese

The other night I made Macaroni and Cheese for dinner.  I don’t usually make Mac & Cheese for our family meal (I usually just make it for the girls for lunch) so I wanted something a little more “grown up” and a little more classy.I wish I had taken a picture to share but alas  we ate it before could digitally immortalize it.

When I make my mac & cheese from scratch I start with a basic cream sauce and add cheese.  Then I just stir in the macaroni.  This time however,  I wanted to bake the cheesy pasta.

What I Used:

  • Macaroni (I wanted to use all medium shells but I ended up not quite having enough so we had a mixture of small shells and medium shells.   about 4 – 5 cups uncooked; cooked according to directions
  • 6 cups Milk  (actually I reconstituted non-fat instant milk for 4 cups and then used 2 cups of our 2% milk.  I was running low on milk)
  • 1 stick butter (1/2 cup)
  • 1/4 cup olive oil  
  • 3/4 cup flour
  • 1 tsp ground mustard
  • 1/2 – 1 tsp garlic (or to taste)
  • salt and pepper to taste
  • (I didn’t measure the cheese…. all measurements for cheese are approximate)
  • 4-6 oz cream cheese (I used slightly more than 1/2 of an 8 oz package)
  • 2 cups shredded cheddar
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese

What I did:

  • I had my daughter cook the macaroni and set aside.  She made about 8 oz (1/2 of a 16 oz box) medium shells.  We realized that was NOT enough so then she made 2 cups of small shells.  About 4 cups of small shells or elbow macaronis or about 4-5 cups of medium shells would work.
  • melt butter with oil in large heavy sauce pan; when butter is melted and bubbly whisk in flour.  At this point I whisk in my seasonings.  Cook and stir for about a minute or until flour/oil mixture is bubbly.
  • gradually whisk in milk
  • over med high heat bring to a boil (it should thicken as it begins to boil) (you should stir constantly but I stir very frequently or get a daughter to stir constantly)
  • after reaching boil, reduce heat and stir in all the cheeses
  • place macaroni in bottom of baking dish (I used my 11 X 15)
  • Pour cheese sauce over macaroni (I used a spoon to kind of mix it a little and spread the sauce evenly)
  • I sprinkled a bit more parmesan and cheddar cheese over the top and baked at 375 degrees until the cheese was melted and browned.  (about 25 minutes give or take)

I intended to serve this as the main dish but I did end up serving Boca Chik”in Patties with it. (These are vegetarian patties that resemble breaded chicken patties).  I also served salad, carrots and green beans.   This was a HUGE hit with my family with one daughter going back for seconds and thirds!   We did have enough left over for daddy to take for two lunches.  So I would say this would serve 8-10 people depending on the size of the appetite.

(This blog post has been submitted to the Blog Carnival The Christian Home hosted by The Legacy of Home)

5 comments:

  1. This sounds very yummy! I'm going to give it a try soon.

    ReplyDelete
  2. My mouth is officially watering!

    ReplyDelete
  3. Very yummy! I have made a similar recipe but I know I didn't add cream cheese and don't think the recipe called for mozzarella, either. I will try yours! :)

    ReplyDelete