Macaroni and Cheese

Since my kids are not always big fish eaters, I wanted to make something to go along with our fish dinner that I new they would eat.  Macaroni and cheese was the first thing that came to mind.  As luck would have it, I had a box of elbow macaroni in the pantry and lots of little "scraps" of cheese in the refrigerator.  I borrowed some ideas for my macaroni and cheese from Ina Garten and then created my own delicious version of her recipe.  

Macaroni and Cheese
Kosher salt
1/2 pound elbow macaroni
2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups mixed cheeses, grated(I had a combination of cheddar, mozzarella and Mexican cheeses.)
2 cups Velvetta,cubed
1/4 teaspoon freshly ground black pepper
1 cup fresh white bread crumbs 

Preheat the oven to 375 degrees F.  
Heat a pot of salted water to boiling.  Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

​​Melt 4 tablespoons of butter in a large (4-quart) pot.

​Add the flour. Cook over low heat for 2 minutes, stirring with a whisk. 

​Meanwhile, heat the milk in a small saucepan, but don't boil it. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. 

Off the heat, add the cheeses, salt and pepper.

Add the cooked macaroni and stir well.

​Pour into a 3-quart baking dish.

​Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

​Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 

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This macaroni and cheese was divine.  It was the perfect compliment to our trout dinner.  






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Not sure which was better - the cracker crusted trout or the macaroni and cheese.  I suggest you try them both. 

Ciao!

Click here for a printable version of this recipe