Signature Baked Macaroni and Cheese

Here’s another trip down memory lane, a classic, simple comfort food that is oh, so satisfying and delicious. The kids and grandkids not only request this every visit, but they expect it. It’s grandma’s signature dish. Macaroni and cheese is probably the most populated of all recipes; there are so many variations, each claiming to be the best. Over the years, I have found there is actually a science to making it. The science is in the blend of cheeses you use. That makes all the difference when trying to create the perfect macaroni and cheese, especially if you know you are not going to eat it all in one sitting. Again, I’m emphasizing on leftovers. With the vast variety of cheeses available now, it’s easy to put together a one dish wonder; but, more often than not, it’s an unappetizing mess when you reheat it the next day. The cheese is grainy in texture and there’s so much oil separation, you might as well serve it in soup bowls (that is if you’re craving a bowl of grease). The first version I ever learned to cook was very basic: American cheese, butter, flour, milk, salt and pepper, poured over cooked pasta and baked. It was when I started swerving off this basic recipe, that I stared experiencing failures in taste and texture. It, literally, took years of trial and error to finally discover the perfect blend of cheeses to yield a more “grown-up” flavor, while still keeping that creamy texture intact, even after reheating.  

Missing from photo: flour

 The cheeses used are: American slices, Velveeta slices, a block of Monterey Jack (shredded), a wedge of Fontina (shredded). I know you’re probably cringing at the idea of adding Velveeta, but, trust me, you will only be using enough to infuse a little cheddar flavor (while avoiding the oil separation of cheddar). I also think that Velveeta “slices” have a better overall taste than the block Velveeta (it tastes less artificial). It’s preferential to use block Monterey Jack and Fontina and grate it yourself. Pre-shredded cheeses are drier in texture, and will affect the overall outcome of the casserole. You want your ingredients to be “moist” going in, so they remain “moist” when coming out of the oven. 


Grate cheeses; break up cheese slices into smaller pieces.

Preheat oven to 350° F.

In large saucepan, melt butter. Stir in flour. Blend well over low heat. Slowly whisk in milk, stirring well after each addition until well blended. Start with 3 cups of milk overall, reserving the final cup to add as needed when the cream sauce thickens. Add garlic salt, black pepper, minced onion and dry mustard. Stirring often, bring slowly to boiling point. Add all cheeses, and continue stirring until all cheese is thoroughly melted. Now, taste! If it’s too thick, add more milk. You want the sauce to be soupy, not thick in order to get a creamy center in your finished casserole. (A photo below will illustrate perfect thickness for sauce.)
 
Meanwhile, cook and drain macaroni, according to package directions (using the minimal cooking time, as you will be baking this). If you can find an elbow shaped pasta with lines in it, that works best for overall flavor enhancement.

Add pasta to the cheese sauce. Stir thoroughly to combine. It will be soupy, that’s good…that’s what you want to keep the inside texture of the casserole creamy, even after the outside is browned and crispy.

Transfer to a buttered casserole dish (15x10x2-inch). Transfer pasta with cheese sauce in prepared baking dish.

Prepare breadcrumb topping. 

Melt butter in small bowl (or large measuring cup) in microwave. Slowly add Italian seasoned breadcrumbs, stirring with a fork until bread crumb mixture is dry enough to pick up with your fingers, but is still moist in texture. If too dry, topping will burn before casserole is done baking (1 part butter to 2 parts breadcrumbs generally works best).

Sprinkle breadcrumb topping evenly over pasta. Sprinkle generously with paprika and dried parsley. Thinly slice a tomato. Top casserole with tomato slices.

Bake until edges of casserole are bubbly, 30 to 45 minutes.

Guaranteed, leftovers will taste just as great as when it was served straight from the oven. My son is testimony to that; he has it for breakfast, lunch, dinner and snack, when he comes to visit. This also freezes very well; so you can enjoy this dish anytime you get a craving.

SIGNATURE BAKED MACARONI AND CHEESE
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 pound elbow macaroni (preferably an elbow shaped pasta with grooves and twisted)
• 6 Tablespoons butter
• 6 Tablespoons flour
• 3 to 4 cups milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 Tablespoon dried minced onion
• 1 teaspoon dry mustard
• 8 to 10 slices (packaged slices, not block) Velveeta, broken into smaller pieces   
• 8 to 10 slices American cheese (packaged slices white or yellow), broken into smaller pieces
• 1 (8-ounce) block Monterey Jack cheese, shredded
• 1 (8 -ounce) wedge Fontina cheese, shredded

Topping:

• 4 Tablespoons butter, melted
• 8 Tablespoons Italian seasoned Bread Crumbs
• Dried or fresh parsley
• Paprika
• 1 to 2 tomatoes, thinly sliced

   
DIRECTIONS:
 
1. In large saucepan, melt butter.  Stir in flour. Blend well over low heat. Slowly whisk in
    milk, reserving about 1 cup to add as needed when sauce thickens. Add garlic salt, black pepper,
    minced onion and dry ground mustard. Stirring constantly, bring slowly to boiling point.  Add all
    cheeses, and continue stirring until all cheese is melted. Taste! Add more seasoning, if needed. Add
    additional milk to thin down sauce.
2. Meanwhile, cook and drain macaroni.
3. Add pasta to the cheese sauce and transfer to a greased, large baking dish (15x10x2-inch).
4. In small bowl, melt butter in microwave.  Slowly add Italian breadcrumbs, stirring with a fork until
    breadcrumb mixture is dry enough to pick up with your fingers (but not too dry or topping will burn
    before casserole is cooked), 1 part butter to 2 parts breadcrumbs on average.
5. Sprinkle bread crumb topping evenly over macaroni & cheese casserole.  Generously sprinkle with
    paprika and parsley.Top with tomato slices.
6. Bake in 350° F. oven until edges of casserole are bubbly, about 30 to 45 minutes.