Ingredients
-
-
1/4
-
1/3
-
3
-
14
-
2
-
1
-
1/2
-
1/4
-
1/4 - 1/2
-
-
12
-
-
2
-
2
Directions
world’s Best Macaroni & Cheese, We tasted this in Seattle at the Pike Place Market in the Beecher’s store It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food I do not have Beecher’s cheese so I improvised with what is available and it came out as tasty as the original Serve this with a crisp salad Enjoy!, The best, hands down I followed the recipe to the letter except for the cheese As others, used what I had on had which included grated cheddar, grated swiss, grated mozzarella and about 2-3 tablespoons canned parmesan Used 1/2 tsp crushed red pepper flakes and 1 tsp Red Hot pepper sauce Very much cooked the mac al denta (oh I did use some left-over heavy whipping cream–about 2/3, regular milk and enough evaporated milk to make 3 cups My husband raved and he is NOT a Mac and Cheese fan (He is now ), Truly the best I’ve made, the cheeses are perfect together, Had leftovers the next day, put the leftover in a zip lock, sat it in hot water til it became unstuck , put it in a casserole dish, added 3 or 4 tablespoons milk, little butter, and alittle fresh cheese, 400o for 15 to 20 minutes, and it was i think even better the 2nd day Thank you for recipes, , they always turn out great!
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Steps
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1
Done
|
Preheat Oven to 350; F. Set a Large Pot of Water on High Heat. |
|
2
Done
|
Meanwhile, Begin the Sauce by Making a Roux: in a Medium Saucepan Melt the Butter Over Medium Heat. Whisk in the Flour. Continue to Stir This Roux Over Medium Heat For Two to Three Minutes. |
|
3
Done
|
the Roux Should Be Cooked and Free of the Flour Flavor but Still Light in Color. |
|
4
Done
|
Gradually Add Milk, Whisking Briskly to Maintain a Smooth Sauce. |
|
5
Done
|
Cook the Sauce For About 10 Minutes, Stirring Occasionally to Avoid Scorching. |
|
6
Done
|
When Sauce Thickens, Add Cheeses, Salt and Spices to the Sauce, and Stir Until All the Cheese Has Melted. I Make My Sauces in the Microwave; Turns Out Great and Never Scorches. |
|
7
Done
|
Somewhere During This Sauce-Cooking Process, Your Pasta Water Has Started Boiling. the Original Is Made With Penne Noodles. Add a Generous Amount of Salt to the Water and Cook the Pasta Until Almost but not Quite Al Dente (two Minutes Before the Package Directions Indicate). You Want Barely Undercooked Pasta So That It Can Finish in the Oven Later. Halt the Cooking by Draining the Pasta and Rinsing With Cold Water. Return Pasta to Pot. |
|
8
Done
|
Pour Sauce Over Pasta and Stir Until Completely Incorporated. the Combination Should Be Fairly Saucy, Almost Soupy. |
|
9
Done
|
Dish the Mixture Into a Buttered 9-13 Pan and Sprinkle With Extra Grated Cheeses and Cayenne. Bake, Uncovered, For 30 Minutes, Until You Have Beautiful, Browned Edges. Those Edges Will Be a Welcome and Flavorful Addition to Each Serving. |
|
10
Done
|
Let the Dish Sit For 5 to 10 Minutes Before Serving. I Divided This in 2 Containers and Froze One. |
