Rivers of Cheese Baked Macaroni and Cheese

This is what we we had for dinner last night:
macaronincheese

It got a thumbs up all the way around. I think the 17-year old may have drooled when I pulled it out of the oven. The non-seconds ever eater had seconds.

Don’t let the square pan fool you. It is more than enough for an entire family of hungry people. Super rich and good.

It is based on the recipe below for baked macaroni and cheese #2 from The Modern Family Cookbook. However…I substituted 2 cups milk for the cup of evaporated milk and cup of water. We were out of Pet Milk. I also used more cheese than was called for in the recipe. I also added a “au gratin” topping of 3 tablespoons melted butter, about 1/3 cup of bread crumbs and a handful of shredded cheese. I also tipped about a ½ teaspoon of dry mustard in the sauce with the flour. (That was the end of that bottle of dry mustard and I didn’t dig around for more…though it might have been good.)

It plated up very homely looking. Probably because I didn’t let it set for 10 minutes or so after pulling from the oven. The leftovers will probably be quite attractive plated up, though folks around here are likely to eat it before I get home from work. On the other hand…it really was rivers of cheese, very rich and yummy…more important than a pretty plate in my book.

Baked Macaroni and Cheese #2

7 or 8 ounces elbow macaroni
3 quarts boiling water
3 teaspoons salt
2 tablespoons butter
2 tablespoons flour
1 cup evaporated milk
1 cup water
1 egg, beaten
1 teaspoon salt
½ pound sharp cheese grated

Drop macaroni into the rapidly boiling water, add the 3 teaspoons salt, and cook rapidly from 8 to 20 minutes, or until tender. Turn into colander to drain. Run hot water through to rinse well. Melt butter, blend in flour, and add milk and water. Stir over direct heat until sauce boils and thickens. Then stir in egg, salt and grated cheese, and stir until cheese is melted. Arrange macaroni and cheese sauce in layers in a buttered casserole, and bake in a moderate oven (400° F.) until toasted on top, 10 to 15 minutes. 5 servings.

Comments

  1. Homemade Mac & Cheese! Does it get any better than that?!

  2. It was awesome! I can’t wait to have some for LUNCH! Hm, maybe I should just have some now for breakfast!

  3. Probably not Stephanie! Thanks for stopping by!

  4. Yum! Mac & cheese for my birthday. THANKS !

  5. Happy Birthday Liz!

  6. Happy Birthday!! How did you celebrate?

  7. Thank you, thank you! I celebrated by taking a stroll in Greenville’s awesome Falls Park, dinner with friends & family, a shopping spree & taking a day off work. Not all in one day. I spread it out over 3 days!
    That mac & cheese looks MIGHTY good! Do you like mac & cheese with stewed tomatoes?

  8. Sounds wonderful! Spreading birthdays out is always good.

    I haven’t had macaroni and cheese with stewed tomatoes in AGES! I really ought to make some soon.