I love love love love macaroni and cheese. My mother used to make it with velveeta and milk -- but of course I had to find a much more difficult way to make it. We got this recipe at a family fair years ago, a cheese company was one of the exhibitors. I only make it occassionally, because I would eat it all the time, and there is no redeeming nutritional qualities to this dish. Maybe that's why it's so good.
I think the kids could go either way with this dish. Not sure the husband likes it so much either. Who cares? If Mom is happy, everyone is happy.
Macaroni and Cheese
2 c. macaroni
3 T. each butter, flour
1/4 t. dry mustard
Pinch of cayenne pepper
1 dash of Worcestershire sauce
2 c. whole milk, heated
4 c. (16 oz.) shredded sharp cheddar cheese, divided
1/2 c. buttered bread crumbs
Cook and drain macaroni. Pre-heat oven to 350 degrees.
In a saucepan, over medium heat, melt butter. Whisking constantly, sprinkle flour over. Continue whisking while cooking until a thick,smooth paste with a nutty aroma forms, about five minutes. Add mustard, pepper, Worcestershire. Whisking througout, gradually add milk. Cook until thickened and bubbly.
Reduce heat to low and whisk in 3 cups Cabot Sharp Cheddar Ccheese until melted. Stir in macaroni until well coated. Pour into a 2 1/2 quart casserole dish (coated with non-stick spray). Sprinkle remaining cheese over evenly and top with crubs. Bake until hot throughout, bubbly and golden on top, about 20 minutes.
Perfection!
(The picture was taken with my groovy new camera -- birthday gift. I think my blogging career is really going to take off now!)
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