I have never met a cheese I didn't love. Since this will be my first ever blog, I thought it only appropriate to post one of my favorites - Mac n' cheese. I have tried many mac and cheese recipes, but this one intrigued me as the noodles cook in the oven and then cheese is added later. The original recipe called for just cheddar cheese. I added the Colby Jack and Parmesan cheese for an added layer of flavor. Also, my own personal touch was the cheese crackers crumbled on top. You can definitely omit these as it does add a different taste. But, also so yummy!
Ingredients:
1 can (14 1/2 ounces) chicken broth
1 cup plus 2 Tbs. uncooked elbow macaroni
3/4 cup evaporated milk
2 Tbs. butter, cut up
2 tsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded cheddar cheese
3/4 cup shredded Colby jack
1/4 cup Parmesan cheese
1/2 cup crumbled cheese crackers
Directions:
1. Heat oven to 350 F.
2. In a medium baking dish (8x10 inches), combine broth, macaroni, evaporated milk, butter, flour, salt and pepper. Stir to combine. Cover with foil and bake at 350 F for 50 minutes. Stir after 15, and then again after 30 minutes.
3. Remove from oven and stir in cheddar and Colby jack cheeses until melted.
4. Sprinkle Parmesan cheese, and crumbled cheese crackers over mac and cheese. Bake uncovered for 10 more minutes or until golden brown.
G's side notes:
The noodles did taste a little "over done" as they did not have a "bite" to them. This recipe however got better over time. Many macaroni and cheese recipes do not re-heat well, but this one did. This is important for me because I always have left overs!
No comments:
Post a Comment