When my kids were younger, Kraft's deluxe macaroni and cheese was a huge go-to. Fortunately my cooking skills evolved and the kids' taste buds did, too! That's not to say that we will turn our noses up if someone offered us a taste from the blue box! Chris requested this last week.
Here's the calcium-rich cast. Let's not mention the fat, shall we?
Since I was doubling the recipe to fill a 9x13 pan, I grated about half a block of sharp cheddar. Go sharp, or go home, people.
Got some flour, salt, and black pepper ready to make the roux.
The butter got melting...
The flour and pepper went in!
A lot of whisking follows to get the flour well incorporated into the butter.
And there you go.
The milk and cream were added a little at a time and whisked well after each addition.
After all the milk and cream are added, the mixture needs to be brought to boil. Keep whisking to make sure there are no lumps and the mixture doesn't burn on the bottom.
Then the heat is lowered and allowed to do a slow simmer until it gets nice and thick. Periodic whisking is still needed here. Don't be tempted to wander off and do something else! I think the photo captures the thickness--kind of a thick, clam chowder consistency.
Take the pot off the heat and stir in the cheese a bit at a time.
I didn't have macaroni but any smaller pasta shapes would work well. This is casarecce that I cooked till just al dente and drained well.
Into a 9x13 dish that I sprayed with nonstick.
The recipe says "buttered" crumbs but I always deviate and just top it with coarse panko crumbs.
Get it all over the surface. Into the oven at 400F for about 20-25 minutes. Remember, the pan is already really hot!
Let it cool and set for about 10 minutes before you serve.
We ate it with salad and some leftover chicken masala. It was just perfect--cheesy, creamy goodness. Not something you want to eat a lot of, but as an every now and again dinner? Yes, please!
Here's the promised recipe:
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