Macaroni & Cheese Recipe
Macaroni & Cheese Recipe
Your nugget of nutritional info for this post:
I'm going to go ahead and say there isn't. A nugget of nutritional info, that is. Mostly because--who cares? I know I don't when I'm craving macaroni and cheese, so I'll save the RDA for another post, and just dive in to this quick & easy prep.
The Results!
The Ingredients:
Recipe in Rebus:
Cook Time
Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: serves 6 @ 8 oz.
Ingredients
- 1 lb. macaroni elbows, large elbows are best
- 2 cups ½ & ½
- 1 cup buttermilk
- 1 cup NS chicken stock
- 1 cube butter, divided into TBSP pats
- ½ lb Velveeta, cheese-like product ;)
- ½ lb American Cheese
- ½ cup Parmesan
- ½ cup Panko style breadcrumbs
- ½ cup Progresso Italian style breadcrumbs
- 4 TBSP flour
How to Do It:
- Grab your packages of cheese, and unwrap them. Chop slices into small strips. Measure Parmesan. Set all this aside for now.
- Set water onto boil for the macaroni. Once rapidly boiling, add macaroni and a drop of oil if handy, and cook until al dente. Drain and set aside. (Note: this can be done at any convenient time during cheese sauce preparation)
- Assemble your milk, stock, butter and flour and head over to the stovetop. Melt 4 TBSP. butter.
- Add flour to melted butter. Stir. Cook for 2-3 minutes, until a "just-baked cookies" aroma emanates from the roux.
- Add chicken stock to this and stir.
- Add buttermilk and stir.
- Add ½ & ½ and stir.
- Add cheese strips slowly, stirring and allowing melt in between additions.
- Add Parmesan.
- Pour cheese sauce over drained macaroni elbows.
- Place in 9x13 casserole dish--pretreated with no-stick cooking spray if desired.
- Head back to the stovetop. Melt an additional 2-3 TBSP. butter, and remove from heat.
- Mix in both types of breadcrumbs to the melted butter, and sprinkle on top of macaroni.
- Cook in oven preheated to 350 for 30 minutes. Let sit for about 5 minutes, plate and serve!
Add Some Healthy Veggies, an Appetite and You Are Good to Go!!
