Cheddar Mac 'n Cheese

When I was making this dish I went a bit more traditional than the confusing cheese laden "gourmet" version restaurants can offer. This is a good ole super cheesy Cheddar Mac ‘n Cheese stemming (of course) from a grandmother’s influence. The milk is warmed and the cheddar is melted. The noodles are softened, tossed, and coated. The bread is processed, buttered, and browned. The completed classic is served up casserole style ready to be appreciated by any lover of cheddar. Enjoy!! 

Ingredients

Prep Time: 30min

Servings: enough :)

Macaroni ’n Cheese 

6 Cups Small Macaroni, cooked

4 Shallots, finely chopped

5 Cloves Garlic

2 Tbsp Butter, unsalted

3 Tbsp Extra Virgin Olive Oil

3 Tbsp Flour

1 Quart Milk

6 Cups Cheddar Cheese, Shredded + 1 Cup (stir in) + 1 Cup (to top)

Salt and Pepper to taste

Crumb Topping

1 Cup Bread Crumbs

3 Tbsp Butter, unsalted

1 Clove Garlic, minced

Salt, dash

Preheat oven to 350 degrees.

Mac 'n Cheese - Cook the macaroni per package instructions. In a large pot, melt the butter in the oil on medium-high heat and sauté the garlic and shallots until softened. Reduce the heat to medium. Sprinkle in the flour and stir until fully absorbed. While continuing to stir, slowly pour in the milk to thicken. Add the 6 cups of cheddar until melted with salt and pepper to taste. Toss the noodles into the pot, stirring until they are evenly coated. Fold in another cup of cheese and spoon into a lightly greased 13' x 9' baking pan. Sprinkle the final cup of cheese on top. Cover with foil and bake at 350 degrees for 25 minutes. Remove cover, top with crumbs, and bake an additional 15-20 minutes.

Crumb Topping - In a medium saucepan, cook the garlic in the butter and toss in the breadcrumbs on medium-high heat. Stir consistently until browned (~approx. 10 min). Sprinkle with a dash of salt.

Note - Fancy up the feast by tossing in grilled chicken, cooked bacon, spinach, mushrooms before baking!