Recipes for Thanksgiving: Baked Mac-and-Cheese
In preparation for Thanksgiving, we will be featuring recipes on the Rubenstein Law blog. Click the link to see more ideas for your Thanksgiving table!
When planning your holiday menu, it's always important to consider what your kids like to eat. Baked macaroni and cheese is not only a classic, but it's kid-approved! Miami personal injury attorney, Sarah Vega, will be using the recipe below this Thanksgiving. Mac-n-cheese is her favorite go-to side, "especially with three little ones."
1 LB dried elbow pasta
1/2 C unsalted butter 1 stick
1/2 C all purpose flour
1 1/2 C whole milk
2 1/2 C half and half
4 C grated medium sharp cheddar cheese divided
2 C grated Gruyere cheese divided
1/2 TB salt
1/2 TSP black pepper
1/4 TSP paprika
Replace cheese amounts with the following:
2 cups cheddar cheese, shredded
1 cup Colby cheese, shredded
1 cup Muenster cheese, shredded
1 1/2 cups Gruyere cheese, shredded
1/2 cup mozzarella cheese, shredded
Preheat oven to 325 degrees Fahrenheit and grease a 3-quart (9"x13") baking dish. Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three: approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like wet sand. Cook approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned out condensed soup.
Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Recipe is from www.thechunkychef.com