This. Was. Amazing.
The recipe looked a bit daunting, but honestly it wasn't that bad as long as you prepped and didn't try to do things half way through. Also, I'm insane about what ingredients I use. The recipe called for whole cream, but the store didn't have any so I had to settle for half and half. But I only use Tillamook sweet cream butter. Period, end of story. If you can't get it in your area, well I'll pray for you. I also generally only use Tillamook Cheese, preferably sharp cheddar.
As I said before, this recipe psyched me out a bit. Not to mention it's from the 1920's and they had a different view then on what was 'easy' cooking. But I made sure to have everything measured out and ready before I started, and it was actually a breeze.
The result was amazingly creamy, but not too rich. I added some ground mustard to the flour mix and a clove of minced garlic to the melted butter, but otherwise followed it to the tee. I added some bacon (because bacon makes everything better!) but forgot to add before throwing it in the oven, so I just plopped it on top, no harm no foul.
This macaroni is really really worth the extra effort, and it fills a 9x13 pan so it'll be good for either a large group, or I'd suggest cutting it down a bit. The Boy and I both ate a fair share, and I gave a large bowl to David and May also.
I'll throw the recipe up in the comments!
Ingredients
ReplyDelete* 1 (8 ounce) package macaroni
* 4 tablespoons butter
* 4 tablespoons flour
* 1 cup milk
* 1 cup cream
* 1/2 teaspoon salt
* fresh ground black pepper, to taste
* 2 cups good quality shredded cheddar cheese
* 1/2 cup buttered breadcrumbs
Directions
1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.
Nice. Seems like a great dinner.
ReplyDeletethere is no way you can go wrong with butter, cream and bacon - perfection :)
ReplyDeletecant wait to try this - thanks!
OMG that looks fantastic. I'm guessing about 1/4lb bacon?
ReplyDeletePearls: You left out number 4 in the Four Horsemen of Cholesterol - CHEESE!
TOM, I actually used more like a pound of bacon (!!!) because I had (2) 1 lb packages, and I knew if I didn't fry it up I'd forget it and it'd go to waste. That being said, I'm sure 1/4 lb would be plenty.
ReplyDelete