Posted tagged ‘mac and cheese’

Raid Food: Damn Good Mac and Cheese

January 8, 2008


Prep time: 30 Minutes
Bake time: 15 Minutes

  • 3.5 Cups Whole Milk
  • 1 Can of Low Sodium Chicken Broth (1.5 Cups)
  • 6 Tablespoons butter
  • 6 Tablespoons flour
  • 1 Pound of Colby Cheese, shredded
  • 0.5 Pound of Sharp White Cheddar, shredded
  • 0.5 tsp cayenne
  • 1 tablespoon mustard
  • 1 Pound Elbow Macaroni
  • 3 Slices Bread, Cubed
  • 1 garlic clove, minced

Boil your macaroni in a large pot, drain and set aside when it is cooked but still chewy. Dry the inside of the pan out and put it on low heat. Melt the butter in the pot and add the garlic, cayenne, and mustard. Stir for about 1 minute. Add the flour and stir for another minute. Add the milk and chicken broth. Continuously stir the white sauce while increasing the heat to a medium high. Continue to stir until the mixture bubbles and thickens. Remove from heat.

Set aside about 1 cup of cheese. (It doesn’t matter which one. I use a mixture.) Mix the rest of the cheese into the white sauce, stirring until melted. Once melted, stir in the elbow macaroni.

Pour the mac and cheese mixture into a large baking dish. Distribute your bread evenly over the top. Sprinkle the cup of cheese you set aside over the bread. Bake for 15 minutes @ 400 degrees.

As a rule of thumb, any recipe that calls for cheese by the pound is not healthy and this is no exception. As such we tend to only make this once every few months, but it’s always a treat. The chicken broth is what really makes this particular recipe special. It dilutes the milk enough so that your mac and cheese doesn’t solidify in the oven while at the same time adding another dimension to the flavor. This was the first white sauce that I ever made using flour instead of corn starch, so I was a little intimidated. It turns out that the flour does a better job of thickening without adding too much work. I also love the flavor that the butter and flour mixture adds to the dish as it browns.