Melanie’s Baked Macaroni and Cheese! 

Thanksgiving…yum yum yum…who doesn’t love a reason to sit around and do nothing but hang out with family, watch football (or reality TV) and eat delicious food! Plus you know giving thanks for all the wonderfulness that has happened to you in the past year.

One of the first things that I learned from my mother-in-law was how to make her famous Baked Macaroni and Cheese. Now if you aren’t from the south Mac & Cheese to you probably means opening a box of Kraft or Velveeta and following directions. But if you are from the south it means multiple cheeses, baking pans, butter, cheez its (well in our family)…it means waiting longer then you expected but the results are well worth it.

Mac & Cheese: 

Oh the plentiful cheeses
  • 1 8 oz bag of mild cheddar
  • 1 brick of medium cheddar – grated
  • 1 6 cup bag of mexican style cheese – Monterrey jack, mild cheddar, queso quesadilla & asadero cheese
  • 1 8 oz bag of sharp cheddar
  • 1 8 oz bag of mexican four cheese (with cream cheese)
  • 2 cups of evaporated milk
  • 1 stick of butter (8 tbsp)
  • 1 egg
  • 1/4 cup of 2% milk
  • salt and pepper
  • 3 boxes of elbow macaroni

Cooking: 

Heat oven to 350F.

Macaroni: Bring water to boil, add a tbsp or so of salt and 1 tsp of olive oil.  Add macaroni and bring to boil. Cook for 7-10 mins until tender.

Cooking macaroni
Split the macaroni into buttered two pans.

Buttered pans.
Buttered pans.
Two pans!
Two pans!
Add the medium and mild cheddar cheese to the cooked macaroni. Divide the milk between the two pans.

More cheese!
More cheese!
Cheese sauce:

The wonderful beginning of the cheese sauce
In a non-stick pan melt the butter.

Butter melting.
Butter melting.
Add 2 cans of evaporated milk. Heat for about 5 minutes until you can see the milk thickening. In a small bowl or cup crack an egg. Begin whisking it and slowly add a ladle of the thickened milk and butter. Add the bags of cheese and continue mixing so that the cheese doesn’t stick or burn.

Melting cheese!
Melting cheese!
Add salt and pepper to taste. Melt until the cheese sauce thickens.

Thickened cheese sauce!
Thickened cheese sauce!
Add cheese sauce to the macaroni pans.

non-baked macaroni and cheese
Non-baked macaroni and cheese
Cover with foil paper and bake at 350F for 40-45 minutes. While baking make the crust. The yummy yummy crust. Crusts come in different flavors but my favorite is when you use cheez-its.

Crust: 

  • 2 big handfuls of cheez-its (jalapeño or regular)
  • 3 tbsp of melted butter
  • 1/2 handful of plain bread crumbs
  • bag of mild cheddar cheese
  • small handful of shredded mexican cheese (for additional topping)

Crush the cheez-its and mix them with the melted butter and bread crumbs. Divide in half.

The crust!
The crust!
Once the mac & cheese is baked. Set the oven on broil. Remove foil and add the divided crust to the pans and broil for 15 mins until the crust is browned.

Crusted mac & cheese (before baking)
Crusted mac & cheese (before baking)
DONE!

All done!
All done!
Buen Provecho! 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s