SRC: Homemade Macaroni and Cheese

I've really enjoyed being a part of the Secret Recipe Club. It's been fun being assigned a blog and going through and hunting for the perfect recipe. 


This month I was assigned the blog, The Gingered Whisk. Jenni is from West Virginia (I'd love to visit there). I love this quote off her "about me"; 

"These are tales of the adventures that happen in my kitchen, however messy they might be. This is the food that we actually eat, in the house that we actually eat it in, and the stories that go along with them. It isn't fancy, but its mine, and I would like to share it with you! "

I loved perusing her blog, reading all about the things she loves, and about her family. I enjoyed spending oodles of time bookmarking a variety of recipes, trying to decide what to make. I finally settled on Macaroni and Cheese. I've always wanted to make homemade macaroni and cheese and her recipe looked easy, yummy and fail proof!


I'm not one to really change up a recipe the first time I make it because I want to try it "as is stated" so to speak. The one thing I did do differently was use Panko bread crumbs instead of bread slices. I think I also maybe needed to add a bit more salt. The flavor was yummy and everyone in my family loved it.


So here ya go. Go make it! It is perfect to make on a cold, wintery day.

 Baked Macaroni and Cheese
From The Gingered Whisk
(Printable Recipe)
Ingredients:


Topping:
5 slices white bread
2 tablespoons unsalted butter, cut into chunks

Macaroni:
1 Lb. multi grain elbow macaroni
6 Tbs. unsalted butter
6 Tbs. flour
1 3/4 c. chicken broth
3 1/2 c. milk
1 garlic clove, minced
1 tsp dry mustard
1/4 tsp ground nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper
16 oz. sharp cheddar, shredded
8 oz. gruyere or 5 ounces pecorino romano, shredded
2 tsp salt

Instructions: 

Break each slice of bread into 4 pieces. Process the butter and the chunks of butter in a food processor until the bread is finely chopped and the butter is spread evenly.Set aside. (For this step, I took 11/4 c. Panko bread crumbs and mixed them with about 2 Tbs. melted butter)


Preheat oven to 400 degrees. Bring 4 quarts water to a boil in a large pot. Cook the macaroni, stirring occasionally, until al dente (about 7 minutes). Drain, leave in colander, and set aside.

Wipe the pot dry. Add the butter and return to medium heat until melted. Add the garlic, mustard and cayenne. Cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until golden, about 1 minute.

Slowly whisk in the chicken broth (about 1/4 cup at a time).
Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, about 8 minutes. Remove from heat.

Whisk in half the cheese gradually, until completely melted.

Season with the nutmeg, and salt and pepper to taste.

Add the drained pasta to the cheese sauce and stir, breaking up any clumps, untol well combined.

Pour into a greased 9x13 pan.

Top with remaining half of cheese and then sprinkle with the bread crumb topping.

Bake until golden brown and bubbling around the edges - about 25-30 minutes.

Remove from the oven and cool for 10 minutes before serving.

With Joy UNquenchable,