Baked macaroni and cheese is the quintessential comfort food.
When the weather gets colder and the days get shorter, a steaming bowl of
delicious macaroni and cheese baked to crispy perfection is the ideal choice
for a quick and filling meal. It is something that offers the opportunity to be
creative or to just keep it simple. This is a family favorite that has a little
zing to add interest.
The sauce:
8 -10 ounces of mild cheddar cheese or sharp if you prefer
1 cup milk
2 tablespoons butter
2 tablespoons white flour
Salt and pepper to taste
2 teaspoons Worcester sauce
The topping:
1 sleeve of Ritz Crackers crumbled
The macaroni:
1 pound of pasta. Our family likes penne but elbows or spirals work just as well.
Cook the pound of pasta as per the package directions and drain. Leave it slightly al dente so that it will keep its shape during the baking. Drain when it is finished cooking and cover the pan so that the macaroni stays warm.
You can grate the cheese or you can buy it already grated. I usually buy it grated since it cuts the preparation time.
In a skillet melt the butter, add the flour and make a roux. Add the milk slowly stirring constantly. Add the Worcester sauce and the cheese, continue to stir add the salt and pepper to taste.
When the cheese is completely melted, remove from heat and pour the cheese over the macaroni in the pan and stir. Pour into a 9 by 13 baking dish.
I take a few Ritz Crackers in my hands at a time and crumble them over the top of the pan. Leave an even coating over the entire pan.
Place in a 350 degree oven for 25 minutes or until golden brown and bubbly. Serve with a tossed salad and you have the perfect meal.
If you prefer a more adult version, change the cheese to pepper Jack or a combination of cheeses. Swiss and Monterey Jack is a nice combo or the bags of mixed Italian cheeses work well. Gouda will add a smoky taste and American is very mellow. Use your imagination and you can make your dish a little different every time.
This recipe has a smooth and creamy texture that makes it a perfect comfort food. It has stick to your ribs goodness. This is one of our all-time favorite meals any time of year. Serve it with a salad for a little crunch.
The sauce:
8 -10 ounces of mild cheddar cheese or sharp if you prefer
1 cup milk
2 tablespoons butter
2 tablespoons white flour
Salt and pepper to taste
2 teaspoons Worcester sauce
The topping:
1 sleeve of Ritz Crackers crumbled
The macaroni:
1 pound of pasta. Our family likes penne but elbows or spirals work just as well.
Cook the pound of pasta as per the package directions and drain. Leave it slightly al dente so that it will keep its shape during the baking. Drain when it is finished cooking and cover the pan so that the macaroni stays warm.
You can grate the cheese or you can buy it already grated. I usually buy it grated since it cuts the preparation time.
In a skillet melt the butter, add the flour and make a roux. Add the milk slowly stirring constantly. Add the Worcester sauce and the cheese, continue to stir add the salt and pepper to taste.
When the cheese is completely melted, remove from heat and pour the cheese over the macaroni in the pan and stir. Pour into a 9 by 13 baking dish.
I take a few Ritz Crackers in my hands at a time and crumble them over the top of the pan. Leave an even coating over the entire pan.
Place in a 350 degree oven for 25 minutes or until golden brown and bubbly. Serve with a tossed salad and you have the perfect meal.
If you prefer a more adult version, change the cheese to pepper Jack or a combination of cheeses. Swiss and Monterey Jack is a nice combo or the bags of mixed Italian cheeses work well. Gouda will add a smoky taste and American is very mellow. Use your imagination and you can make your dish a little different every time.
This recipe has a smooth and creamy texture that makes it a perfect comfort food. It has stick to your ribs goodness. This is one of our all-time favorite meals any time of year. Serve it with a salad for a little crunch.
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