Recipe Review – Classic Baked Macaroni and Cheese

I recently received the October 2009 issue of Southern Living and this recipe popped out at me.  The picture looked so good that I knew that I would have to try it soon.

Classic Baked Macaroni and Cheese

Hands-On Time: 22 min.; Total Time: 47 min. Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar.

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked

1. WHISK FLOUR INTO BUTTER

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. WHISK IN WARM MILK

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. WHISK IN CHEESE

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Yield: Makes 6 to 8 servings
Southern Living, OCTOBER 2009

My Notes:

~I doubled the recipe because if I’m going to all that work, I want enough for several meals.  Doubling the recipe worked fine.

~I used skim milk and Cabot 50% Light Cheddar Cheese.

~The sauce took about ten minutes to thicken instead of five.  This could be because I doubled the recipe.

~I had to bake mine for 25 minutes instead of 20 minutes.

Now for Some Pictures!

Whisk the flour into the melted butter:

Gradually whisk in the warmed milk.

While the sauce is thickening and the macaroni is cooking, shred your cheese.

Keep on whisking – add the salt, pepper, and red pepper.

Stir in the cheese. 

Drain the pasta and then add it to the sauce.

Pour into a greased casserole dish.

Top with the remaining cheese.

Now it’s eating time!  Look at that yummy crust!

Mmmm!!

Comfort food – no doubt about it!

This recipe is a keeper.  It is simple and delicious! 

Check out Tasty Tuesday at Jen’s Balancing Beauty and Bedlam for more great recipes.