When I'm sick (as I am now, with bronchitis) the only thing that ever
really makes me feel better is yummy comfort food. Because I'm absolutely craving this baked mac and cheese right now (but can't find the motivation to get out of bed and actually make it) I figured I'd blog about it!
INGREDIENTS:3 tablespoons butter
3 tablespoons flour
2 1/2 cups whole milk (or skim, if that's your preference)
1 pound cheddar cheese (16 oz block)
3/4 pound monterey jack cheese (10 oz block)
1 tablespoon dijon mustard
Pinch of nutmeg
1 tablespoon cayenne pepper (more, if you want a bigger kick!)
Salt and pepper to taste
1 box (1 pound) cavatappi pasta (any kind of macaroni will do, if you can't find cavatappi)
Plain bread crumbs
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Cut cheese into 1/2 inch cubes and place in fridge for later.
Pre-heat oven to 350. Butter shallow 2 1/2 quart baking dish. In large sauce pan, melt butter. Add flour and cook over moderate heat for 2 minutes, stirring occasionally. Add milk and cook over moderate heat, whisking constantly until thickened, approximately 3-5 minutes. Add half of the cheddar and half of the jack cheese and cook over low heat, stirring until melted. Stir in mustard, nutmeg and cayenne; season with salt and pepper.
In another pan, cook pasta in salted water until al dente. Drain very well and return to pan. Add cheese sauce and the remaining cheese cubes and stir until combined. Spread macaroni in prepared baking dish.
Sprinkle top with bread crumbs and bake for 45 minutes, or until bubbling and golden on top.
I really love this mac and cheese because, not only is it super easy to make, it's super tasty. And with the dijon mustard and cayenne pepper, it's definitely not your grandmother's mac and cheese! This recipe serves 6, so you can always cut it in half or have friends over for dinner! (of, if you're like me, you'll wind up feeding your neighbors or co-workers LOL)
