One-A-Day 11/18/2009 – A Baked Mac and Cheese (That Could Be Pretty Fierce)

November 18, 2009

Hello again! Hatter here with a warm and comfy mac and cheese the whole family will love. It’s simple, it tastes great, and it’s inexpensive. I’ll write you up the recipe, you follow the steps and let this meal hit that spot in your stomach that makes you feel warm and fuzzy inside. First things first, you’ll need a casserole dish, a small sauce pot, a medium size pot (for the boiling water)  , and about 1-2 lb. box of pasta elbows (depending on the size of your army you’ll be feeding). You’ll also need Olive Oil, Salt & Pepper, Red Pepper (Optional), Cayenne Pepper (Optional), Milk, Flour, and Butter.  Oh, I almost forgot you’re going to need cheese, or a combination thereof. I like the combo of fresh shredded mozzarella (1/3 cup), aged cheddar (1/3 cup) and Colby (1/3 cup).

First we want to pre-heat our oven to about 350 degrees. Here’s the next step, it’s a big one, in your medium size pot bring the water to a boil and add your elbows, stir the pot until the macaroni is roughly al dente. I personally like mine a little more done than al dente, once they are ready drain the water from the pot and pour the elbows into your casserole dish.

In your smaller pot add the following ingredients in order – 1 Tbls Olive Oil, 3 Tbls Butter (cut into three equally sized pieces), 1/2 Tbls pepper, 1/2 Tbls salt, 1/2 tsp red pepper (optional), 1/3 cup Colby, 1/3 cup Aged Cheddar, and 1/3 cup of Fresh Mozzarella, and finally 1/4 cup of Whole Milk. Whisk those until they form a cheese sauce that is rich and creamy. Once the sauce comes together, equally and gently pour it over your elbows, making sure your elbows are completely covered. Once they are covered place the casserole dish in your oven for approx. 35-40 mins. Take out, let cool for 5-7 mins, then serve. Happy Eating!

Break Down of ingredients:

  1. (1) 1-2lb. box of Elbow Macaroni
  2. (1) 1/3 cup of Shredded Colby Jack Cheese
  3. (1) 1/3 cup of Shredded Aged Cheddar
  4. (1) 1/3 cup of Shredded Fresh Mozzarella
  5. (1) 1/2 Tbsp of Pepper
  6. (1) 1/2 Tbsp of Salt
  7. (3) 1 Tbsp pieces of Butter
  8. (1) 1/2 tsp of Red Pepper (Optional)
  9. (1) 1/2 tsp of Cayenne Pepper (Optional)
  10. (1) 1/4 cup of Whole Milk
  11. (1) 1 Tbsp of Olive Oil
  12. (1) 1/3 cup of Flour

NOTE: Make Sure You Are Using A Non-Stick Casserole Dish, or if need be Spray the Dish will non-stick oil or non-stick spray so your elbow macaroni does’nt get stuck.


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