Oh, and we figured meatloaf would go perfectly with this--that'll be the next post...
Jill's Mac & Cheese
1 lb. elbow macaroni
12 Tbsp. unsalted butter
6 Tbs. flour
1/2 medium onion, sliced thin
1 bay leaf
9 black peppercorns
Cayenne, garlic powder, 21 seasoning salute, onion powder
4 cups whole milk
1/2 cup half-and-half (because I just bought a quart of whole milk)
2 tsp. prepared mustard
2 tsp. salt
1 tsp black pepper
Pinch of nutmeg
10 oz. shredded sharp cheddar
4 oz. shredded mozzarella
3 oz. Velveeta, cubed
1 1/4 cups homemade fresh bread crumbs
2 Tbs. grated Parmesan
3 Tbs. butter, melted
Salt, pepper, cayenne, garlic powder & paprika for the topping
- Cook macaroni till very al dente. Drain well.
- Make a roux with the butter and flour, adding onion, bay leaf, peppercorns & spices. Cook 2-3 minutes over medium-low heat, stirring constantly.
- Slowly whisk in milk & half-and-half, raise heat to medium-high & whisk constantly until boiling. Boil & whisk 3-4 minutes till thickened.
- Lower heat & continue simmering 10 minutes, stirring constantly.
- Strain sauce into a large bowl & whisk in mustard, salt, pepper & nutmeg, then add cheese, stirring till it melts.
- Toss pasta with sauce and pour mixture into buttered 9x13-inch baking dish.(Note: it's good to do this step a few hours ahead so the pasta can soak up the sauce. But add buttered crumbs just before baking.)
- Toss bread crumbs with Parmesan, melted butter & seasonings (just sprinkle a little of each spice in). Spread over macaroni & cheese.
- Bake at 350 degrees for about 45 minutes, until bubbly and bread crumbs are golden brown.
