Classic Mac and Cheese

I came home from work today and still needed to keep myself busy so I decided to make dinner! I found this adorable food blog, Pink Parsley  and was super inspired to post a food post tonight.

I’ve been surrounded by food and design a lot lately. I really enjoy working at Mr. Food– I’m redesigning their newsletters and website, eventually. I don’t know how I am going to feel when I have to move over to my internship at the end of the month. I don’t really feel like being demoted to coffee girl and monotonous task person. I would really like to do actual work and get stuff done and I’m doing that at Mr. Food! I’m afraid I will only be doing bitchwork anywhere else…

Baked Macaroni and Cheese
serves 6-8
barely adapted from Cook’s Illustrated’s The Best Make-Ahead Recipes

  • 1 recipe Toasted Bread Crumb Topping (follows)
  • salt
  • 1 pound pasta shapes
  • 6 Tbs unsalted butter
  • 2 medium garlic cloves, minced
  • 1 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 6 Tbs all-purpose flour
  • 2 1/4 cups low-sodium chicken or vegetable broth
  • 3 1/2 cups milk (low-fat is fine)
  • 1 pound colby jack cheese, shredded (about 4 cups)
  • 8 oz extra-sharp cheddar, shredded (about 2 cups)
  • ground black pepper

Preheat the oven to 400 degrees.

Bring water to a boil in a large dutch oven set over high heat.  Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes.  Drain the pasta and leave in the colander.

Wipe the pot dry, and add the butter, and set it over medium heat until melted.  Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.  Stir in the flour, and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the chicken broth and milk, and bring to a simmer.  Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes.  Remove from heat and stir in the cheeses until completely melted.  Season with salt and pepper to taste.

Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined.  Pour into a lightly greased 9×13 inch baking dish and sprinkle with crumb topping.

Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes.


To store and serve later:  Wrap the dish tightly with foil, and refrigerate for up to 2 days.  To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

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Categories: Food

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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