Recipe source: http://www.nytimes.com/2006/01/04/dining/arts/the-winter-cook-macaroni-and-lots-of-cheese.html
Crusty Macaroni and Cheese
Time: 1 hour 15 minutes
- 3 tablespoons butter
- 12 ounces extra-sharp cheddar cheese, coarsely grated
- 12 ounces American cheese or cheddar cheese, coarsely grated
- 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
- 1/8 teaspoon cayenne (optional)
- 2/3 cup whole milk
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Yield: 8 to 12 servings.
“True love is a reflection of the Savior’s love. In December of each year we call it the Christmas spirit. You can hear it. You can see it. You can feel it.” –President Thomas S. Monson
This delicious recipe is from my friend Angelica. She brought it to a Christmas party and we all loved it. Bonus: It’s easy to make.
- 4 cups elbow macaroni
- 2 cups frozen shrimp
- 2 cups real mayonnaise
- 1 cup of sharp cheddar cheese
Boil the macaroni, strain and let it cool completely. Defrost shrimp over medium heat for about 10 minutes and let shrimp cool completely. Combine all ingredients. Add salt to taste. Dish should be served cold or at room temperature.
“Eating and reading are two pleasures that combine admirably.” –C.S. Lewis
This recipe is from Emilie. I have made it with whatever cheese I have available and it still tastes great. Original recipe source.
Serves approx. 6-8 as a main dish or 10-12 as a side.
- 1 lb. pasta
- 1/2 c. butter
- 1/2 c. flour
- 4 c. milk
- 6 c. sharp or white Cheddar cheese
- 1 T. salt
- 1 T. pepper
- 2. T. butter
- 1/2 c. Panko bread crumbs
Boil your choice of pasta (she used half a pound of generic macaroni) in water salted with a teaspoon or so of salt until al dente.
While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.
Add in 1 T. salt and up to 1 T. pepper. Slowly pour in 4 cups of whole milk whisking as you go until smooth.
Grease a 9×13″ dish with butter and add the cooked pasta to the dish.
Over the top of the pasta sprinkle 6 cups freshly shredded White Cheddar.
Pour the cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.
Then, stir everything together and make the topping.
In a small skillet, melt 2 T. butter over medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese.
Bake in a 325 degree preheated oven for 12-15 minutes.