My part of Texas is lacking in the fall leaf changing beauty, but not in Sedona! I took this photo last week while visiting Arizona. It was a crisp and cool day, and it put me in the mood for rich, decedent and calorie loaded comfort food.
WHAT?? why this is not the healthy fair I try to keep on this blog. Well, we all can splurge a little bit can't we. Besides, my plan is to make this blog full of easy to cook, yummy food for a family. What family does not like mac & cheese.
My version is an amalgamation of my friends and families answers when I asked how they made their mac & cheese. So when "from the box" was not the answer I got plenty of good ideas and made this ooey gooey version a classic dish.
Problem is my husband and son ask for it almost weekly, not gunna happen! This is definitely a once in a while dish, for this house anyway.
Try it, I know you will like it. When you do make this please comment and let me know how it turned out, or any changes you made to make it your own. I love hearing from y'all
I lay out my ingredients first. Basic, I'm sure it all looks familiar.
4 cups of macaroni, or shells. My son likes shells, so sometimes I mix it up 50/50
1/4 cup butter...mmm butter
1/4 cup flour
1/4 heaping teaspoon of dry mustard ( or to taste)
a few dashes of paprika
1/2 t salt and a generous shake of garlic salt or any type of seasoning salt YOU like. Don't skimp though. Flavor.
1/8 t pepper
2-2.5 cups of 2% milk. It depends on how thick you like your cheese sauce.
1 egg beaten
8oz shredded Gouda
8oz shredded sharp cheddar
seasoned bread crumbs tossed with Parmesan cheese for topping. You can use panko if you like too.
cook the macaroni to about 90% done. then rinse and set aside.
1) in a small bowl beat the egg and set aside
2) in a large pot melt butter
3) sprinkle with flour and whisk on medium-low heat to make a roue
4)pour in milk and add mustard. Cook, stirring often until smooth. about 5 minutes.
5) reduce heat to low and remove 1/4 cup sauce and temper in the egg and pour slowly back into milk mixture.
6) add cheese, stir until melted. ( leave a little bit out to sprinkle over top right before cooking)
7) add the rest of the seasoning and taste, adjust as needed.
8) stir in macaroni until fully incorporated then pour into a casserole dish sprayed with cooking spray to keep sticking to a minimum.
9) sprinkle with breadcrumb topping and the cheese you set aside.
10) bake in a 350 degree oven for 30-40 minutes or until all hot and bubbly.
Broccoli or string beans simply steamed is a good second side dish.
Tip; some of you may not know what tempering an egg is. Well it's really very easy. Think about it, it you just pour the egg into the hot liquid it may cook up. yuk. Slowly pouring the 1/4 cup reserved liquid into beaten egg bowl while whisking will incorporate hot with cold. No egg cookage.
I just love cool nights, a fire, a good football game on TV and good old fashioned comfort food.
Ahhh Fall time happiness.
Happy eating!
