I’ve tried other Mac+Cheese recipes, including one from Anthony Bourdain, but I like this one. I think it’s using evaporated milk for the sauce that makes the difference. I do like to mix up the cheeses; instead of 3 cups of cheddar this time I used roughly 2 cups sharp white cheddar and 1 cup asiago. I don’t think I like this as much as a mix of cheddar and Gruyere.
Baked Macaroni and Cheese
from damndelicious.net— serves 5 — 6
8 ounces elbow pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
2 (12-ounce) cans evaporated milk
12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees F.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
Pour pasta mixture into a 2-quart baking dish, or divide between 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls. Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese.
Place into oven and bake until golden brown, about 20-25 minutes.
Serve immediately, garnished with chives, if desired.
I’ve got leftover mac + cheese for dinner, and salad. And football — Go Niners!
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