Daybreak recipe: Macaroni and Cheeeeese

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by STACY FAWCETT

WFAA contributor

Posted on May 17, 2014 at 7:47 AM

Updated Saturday, May 17 at 8:13 AM

Stacy Fawcett, Daybreak's favorite foodie, has two recipes for lovers of the classic American comfort food, macaroni and cheese.


INGREDIENTS

  • 1 pound large elbow macaroni
  • 8 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon freshly ground black pepper
  • 1 pound white Cheddar cheese, shredded
  • 4 ounces Romano cheese, shredded
  • 4 ounces Asiago cheese, shredded
  • 2 cups Panko (japenese) bread crumbs

INSTRUCTIONS

  1. Preheat oven to 325 degrees F.
  2. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside
  3. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
  4. In a separate pan, melt 2 tablespoons butter and then mix in panko bread crumbs until the butter is thoroughly absorbed.
  5. Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
  6. For extra crispy topping, place under broiler after baking until bread crumbs turn golden brown. Recommended.

Slow Cooker Mac & Cheese

INGREDIENTS

  • Cooking spray
  • 8 ounces cooked elbow macaroni
  • One 12-ounce can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 cup (1/2 stick ) of butter, melted
  • 1 teaspoon salt
  • Dash of pepper
  • 2 large eggs, beaten
  • Two 10-ounce bricks sharp Cheddar or any blend of cheese you like, grated (about 5 cups)
  • Dash of paprika

DIRECTIONS

  1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
  2. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
  3. Cover and cook on low heat for 3 hours and 15 minutes.
  4. Turn off the slow cooker, stir the mixture and serve hot.

Note: If you don't have a slow cooker, grease a 9x13x2" pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.


 

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