Monday, July 18, 2011

Baked Mac n' Cheese

♥♥ Intermediate

There really is no better comfort food than Mac n' Cheese.  Especially here in the midwest, where mac n' cheese is on every menu. This mac n' cheese recipe is even better than the normal because it's baked... and has a crispy crust on top. MMMMmmmmm, excuse me while I eat some for breakfast....

My husband, Jared, is the one who is submitting this recipe to the blog. He's the one who decided to make it, and share it with all of you, so direct your thanks to him. :)

What you'll need: 

  • 6 Cups (uncooked) Elbow Macaroni Noodles (or another shape!)
  • 3 Cups Shredded Sharp Cheddar Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 2 Cups Whole Milk (Vitamin D) 
  • 1/2 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Dijon Mustard
  • 1 1/2 Cups Crushed Corn Flakes
  • 5 Tablespoons Melted Butter
  • 1/2 Lb. of White American Cheese

How it's done: 

1. Preheat over to 350*F.

2. In a large saucepan heat milk until simmering.

3. While waiting for the milk to bubble, fill a medium saucepan with water and boil the noodles. I suggest making them al dente since you'll be baking them as well.

4. Once milk begins to bubble, add in the cheese and stir constantly. Once the cheese is completely melted, remove from the heat continuing to stir (if you would like it a little thicker, add a Tablespoon of Flour).

5. Once the cheese mixture has cooled some, add the Worcestershire sauce, mustard, and pepper to taste.  Mix thoroughly!

6. After straining your pasta, gently fold your cheese mixture into the noodles.  Once completely combined, pour the noodle mixture into a greased pyrex dish.

7. Combine crushed corn flakes and butter in ziplock bag, and pour on top of mac n' cheese.

8. Bake for 30 minutes!