This week Michael Lee is savoring the last of summer with a Picnic for her Foodie Friday post. I would so love to do this but we have been having rain almost every day and night this week...guess I'll just settle for a Carpet Picnic with DH...oh yeah!
This week I'm sharing my family recipe for traditional baked Macaroni & Cheese because my niece, Cortney, asked me why it didn't taste the same when she tried to make it herself. Poor thing...she was following my original recipe and over the years I've adapted it without writing it down...I do that ;(
I told her that I tend to add several different types of cheeses, depending on what I have on hand...but mainly it's three cheeses: cheddar, swiss and parmesan. So she played around with the recipe and she had great success. So when I saw her post I just had to make a batch myself and decided to write it down as I went this time.
Don't be intimidated by all the steps that I showing here...I just do not want to take for granted what people do and do not know when it comes to cooking. Also, once you make your own Mac n'Cheese you will never go back to the box again ;)
Three-Cheese Mac n’Cheese
GATHER YOUR INGREDIENTS:
4 cups un-cooked Elbow Macaroni
Olive Oil
Cooking Spray
1 pkg. Swiss Cheese Fondue (Trader Joe’s Yum ;)
(or 2 cups grated Swiss Cheese)
1 cup Milk
(or 2 cups if using grated cheese in lieu of Fondue)
2 Tablespoons Cornstarch
(or 4 Tblspns. if using grated cheese in lieu of Fondue)
2 Tablespoons Butter
(or 4 Tblspns. if using grated cheese in lieu of Fondue)
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dry Ground Mustard
1 ½ cups shredded Cheddar Cheese
1 cup Shredded Parmesan Cheese
½ cup grated Parmesan Cheese (for topping)
½ stick Butter (for topping)
1 pkg./sleeve of Ritz Crackers
Add a splash of Olive Oil to a pot of water and bring it to a boil.
Then add the 4 cups of un-cooked macaroni and turn down the heat and simmer the pasta until it is cooked, about 8 minutes or as the package directs.
In the meantime, prepare your casserole dish by spraying the inside with a cooking spray.
When the pasta is done, strain it into a colander and rinse the pasta and set aside.
Prepare the Swiss Cheese Fondue by heating it up in a double-boiler…or you can use two pans like I am here ;) Simple bring a small amount of water to a boil and place the smaller pan inside the water bath and turn the heat DOWN. Then pour your cheese fondue into the smaller pan; STIRRING YOUR CHEESE constantly as it melts so that you do not scorch it.
NOTE: if you are using regular shredded swiss cheese in lieu of the fondue you can skip this step all together ;)
Melt the two tablespoons of butter in a large saucepan.
In a shaker combine the milk, cornstarch, salt, pepper and dry mustard…shake well…(don’t forget to double the milk mixture if you are using shredded swiss in lieu of the fondue)
Add the milk mixture to the melted butter, stirring constantly until it comes to a boil…turn down the heat!
Now add the shredded cheddar…stirring constantly….
Now add the shredded parmesan…stirring constantly…(this is when you would add the shredded swiss cheese if your were not using the fondue)
Until all the cheese is combined and smooth.
Pour some macaroni shells into your prepared casserole dish…note you might have more than you need depending on how much cheese sauce you have and how big your dish is ;)
Pour the milk sauce over the macaroni in your casserole dish.
Next pour the swiss cheese fondue over the macaroni.
Oppss…see I scorched my pan…this is what it looks like ;) Just DO NOT scrap the bottom of your pan clean when adding the swiss fondue and you will be fine. This pan has a known “hot spot” where someone (I won’t name names but my boys know who they are ;) burnt something once in this pan and now it scorches easily!
Stir it all up and add more macaroni if you think you have room…but don’t forget to leave room for the topping!
In another pan (your kitchen sink will be full ;)…melt the ½ stick of butter for your topping.
In the meantime…crush your Ritz crackers right in the wax-paper sleeve that they come in…just be sure you don’t make the end explode…
When the butter has melted, shut off the burner and add your crushed Ritz crackers.
Now add the ½ cup grated Parmesan cheese, stirring constantly with a fork to spread the butter all through-out the cracker crumb mixture.
Pour mixture on top of macaroni in casserole dish. Bake, uncovered in a 375 degree oven for 25 minutes or until topping is lightly browned.
While it is baking you can clean up your kitchen sink…lol
Ready to be scooped out…so cheesy…
Served with sweet and tangy Dr. Pepper Pulled-Pork and baked beans…yum!
This Mac n'Cheese casserole freezes well so if you make a big batch and freeze it in individual size containers so that you and your family WILL NOT be tempted to grab that box again ;)
Do not be afraid to experiment with the cheeses or by adding veggies like broccoli or chopped ham as well. I do not need to read this recipe at all anymore...hence my families confusion with my original recipe they were all following...lol That is because it is basically a white sauce that you add your cheese to and dump on top of whatever pasta you choose...REALLY it is that easy and should be included in every families' basic recipes.
Next week, I'm blogging about Stew Beef w'Mushrooms made quick and easy in a crock-pot or oven casserole dish. It is another recipe that I have made for years...and NOT written down...and just thrown into the sauce what I have on hand or feel like adding and my sister is looking for a stew beef recipe that is not too salty or too spicy...and I have that :D
Hope everyone has a wonderful weekend!
Fondly, Roberta
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