I am always looking for a good homemade mac and cheese recipe and when I saw this recipe by Karina earlier this month I knew I had to try it.
Here's What You'll Need...
- 1 pound elbow macaroni
- 1.5 tablespoons butter for topping
- 2/3 cups bread crumbs
- 1/4 cup butter for the sauce
- 4 cloves garlic ( I used minced... original recipe called for crushed)
- 1/4 cup flour
- 4.5 cups milk (I used skim)
- 1 tablespoon cornstarch
- 1 tablespoon chicken bouillon powder
- salt and pepper to taste
- 3/4 cup shredded cheddar
- 1 cup grated parmesan
- 1.5 cups shredded mozzarella
* So the original recipe called for grated parmesan... but I bought shredded. Then I got confused about what kind I should use so I ended up using the grated one (the "cheese sprinkles" as my kids call them. In hindsight I don't think you could go wrong either way. Also, the original recipe caleld for 6 oz of mozzarella cheese sliced... I used shredded because that's what I had on hand).
Step 1 - Boil the pasta until it's JUST al dente. Drain, rinse with cool water and set aside.
Step 2 - Melt 2 tablespoons of butter and then throw in 2/3 of a cup of breadcrumbs. Cook them until they're golden brown and then set them aside.
Step 3 - Melt half a stick of butter (1/4 cup) in a pan with 4 cloves of minced garlic. The original recipe called for crushed garlic... but I just threw minced in there and it was perfectly fine. Cook for about a minute or two.
Step 4 - Stir in the 1/4 cup flour and whisk it together over medium heat for about 2 minutes.
It ends up looking weird, but I promise it's fine :)
Step 5 - Slowly pour in 4 cups of milk being sure to stir it as you go to avoid any lumps.
Step 6 - While the sauce is heating to a boil mix the cornstarch in with 1/2 cup milk until it's all blended. Once the sauce is at a boil pour in the cornstarch/milk mix.
Step 7 - Throw in 1 tablespoon of chicken bouillon, salt and pepper to taste and stir until it's all thick and bubbly.
Step 8 - Remove it from the heat, throw in the cheese and stir.
Step 9 - Mix the macaroni in with the sauce, stir it all until coated and then pour it into a baking dish.
Step 10 - Top the macaroni with the breadcrumbs you prepared earlier and 1/4 cup of parmesan.
Step 11 - Bake at 375 for about 10-15 minutes or until it's bubbly. Let it set for a few minutes before serving.
Yes. Ma'am. I served it with grilled chicken and a salad and it was perfect.
A couple of notes...
- If you (or your kids) don't love garlic, you could easily cut the amount in half.
- Apparently my kids are weirdos and the boys weren't crazy about the breadcrumbs. Next time I make this I'll probably bake half of it with the breadcrumbs and then serve the other half just straight from the pot and extra creamy.
- The original recipe was made in a skillet that you could put on the stove and then into the oven. How do I not have one of these?!?! I'm thinking about asking Santa for this one... but I'm also asking Santa for a Roomba... so I'm in for a tough decision. ;)
- This makes a TON so it would be great to take to a party or serve as a side for a large group. No need to double the recipe which is always a plus.
If you don't have any weekend plans I think you should definitely add snuggling up with a big bowl of this on the couch for a movie sounds to the list :)