Friday, December 16, 2011
If you originally found my blog and stayed here because of recipes... well, I hope you haven't left me. But truthfully, I would understand if you had, because I've posted maybe two recipes in the last six months. Ouch.
Unfortunately, my reality right now is that we're lucky to even get dinner on the table each night. Between work, Nora, house projects, and regular errands/chores, we are just BUSY. We don't have much time to experiment with new recipes, and I rarely EVER have time to bake anymore. And when I do make a new recipe, half the time I forget to take photos of it as I'm throwing food on the tray of a high chair with a very hungry and impatient toddler sitting in it.
Then, a few weeks ago, we were looking for something to make for a potluck gathering at my in-laws' house. We agreed that macaroni and cheese would be great, but wanted a recipe we could make a few hours ahead of time and then bake at my in-laws'. Enter this recipe from our favorite grocery store, Wegmans.
Macaroni and Cheese
- 1 lb. elbow pasta
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated parmigiano-reggiano cheese
- 5 tbsp. butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 lb. shredded sharp cheddar cheese
- 2 tsp. salt
- 1/2 tsp. freshly grated nutmeg
1. Start heating water for pasta. Mix bread crumbs and parmigiano-reggiano cheese together in a small bowl and set aside.
2. Heat butter in large sauce pan over medium heat until melted. Add flour; stir until smooth. Cook 3-4 minutes until light golden brown.
3. Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to boil. Cook 10 minutes on medium, whisking continuously.
4. Add cheddar cheese; stir until melted completely. Season with salt and nutmeg; set aside. Stir in cooked pasta.
5. Spray bottom and sides of baking dish with nonstick cooking spray; add pasta/cheese mixture. Top with bread crumb mixture.
6. Bake on center rack 15-20 minutes, or until topping is golden brown and bubbling around edges.