Friday, June 27, 2008

Everyday Food's Mac & Cheese - by Sabrina

The other night, we were watching the Food Network Challenge, and all the chefs were preparing their signature mac and cheese dishes. Well, after about a half an hour, Sabrina looked at me and said, "Tomorrow, we are having mac and cheese for dinner!" All that cheesy goodness was just too much to handle.

So I handed her my recipe for Everyday Food's Macaroni and Cheese, and turned her loose:

First, she prepared the cheese sauce:

A close up - perfectly smooth, and extra cheesy:

And for her favorite part, the crunchy bread crumb topping:

I think she just likes using the mini-chopper!!

Sabrina here: It's the best mac and cheese ever!

Macaroni and Cheese -adapted from Everyday Food

1 pound short pasta, such as cavatappi

6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk

3 cups shredded (12 ounces) medium cheddar cheese
1 cup finely grated (2 ounces) Parmesan Reggiano cheese

3 cups very coarse fresh breadcrumbs
Coarse grind black pepper

Cook pasta in a large pot of boiling salted water 4 to 5 minutes less than package instructions. Drain, rinse with cool water, and return to pot.

Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Pour into greased baking dish.

Melt remaining 2 tablespoons butter; toss with breadcrumbs, and season with pepper. Sprinkle over pasta.

Preheat oven to 375 degrees. Bake until bubbling, 25-35 minutes.

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