Mac & Cheese Bake

Bethie · Subject: Mac & Cheese Bake Sun Sep 10, 2006 11:40 am

A word of warning…this makes a HUGE amount! If you half the recipe, it will make enough for 4 adults.
This is courtesy of Martha Stewart, but she tends to like to do things the hard way, so I made it a lot easier. It may sound like a lot of work, but its really not. I can get it in the oven in about 20 minutes.

P.S. Luanne and Mike…this is NOT a healthy recipe! Sorry!

Macaroni & Cheese Bake

6 Tablespoons butter
5 ½ cups Milk (I use 1% and it works just fine but DO NOT use Silk, its vile!)
½ cup flour
2 teaspoons salt
¼ teaspoon nutmeg (optional, though it does add a nice flavor)
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (I usually to ½ teaspoon because we like it spicy)
4 ½ cups cheese (any kind you like)
2 cups grated Romano cheese (I use grated parmesan instead and its awesome, cheaper too)
1 pound pasta (you can use any shape you want)

Preheat over to 375 degrees.
Oil large (if doing the full size recipe or medium if you are halfing it) casserole bowl/dish and set aside.
Warm the milk in a medium sauce pan over medium heat.
Melt the butter in a large pan over medium heat. When the butter begins to bubble, add the flour. Cook for 1 minute stirring constantly.
While whisking, slowly pour in the hot milk a little at a time to keep the mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, usually 8 – 12 minutes.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne, 3 ½ cups shredded cheese, and 1 ½ cups Romano(or parmesan); set the cheese sauce aside.
Place pasta in boiling water with a little salt and a little oil. Cook 2-5 minutes, just until the outside is done but the inside is underdone.
Place in colander and rinse under cold water and drain well.
Stir the macaroni into the cheese mixture.
Pour the entire mixture into the prepared dish. Place a few tablespoons of butter on top of the mixture (this keeps it from getting dried out while cooking). Sprinkle with remaining shredded and Romano (or Parmesan) cheeses.
Bake until golden brown, about 30-45 minutes.
Its awesome right out of the oven...very gooey and creamy!

Ginnifer · Subject: Re: Mac & Cheese Bake Mon Sep 11, 2006 3:46 pm

Methinks dis was vurry tasty.

Brian · Subject: Re: Mac & Cheese Bake Mon Nov 13, 2006 1:02 pm

Ginnifer wrote:

Methinks dis was vurry tasty.

I can confirm that, it was vurry tasty. What I wonder is how long it will take for the side effects of all the cheese to wear off? Mad

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I know a lot of people without brains who do an awful lot of talking. - The Wizard of Oz
Banghead

. why do I try???????? - Lynelle
Brian the Grand master! - Gavin

Bethie · Subject: Re: Mac & Cheese Bake Mon Nov 13, 2006 2:20 pm

A while.... Rolling Eyes

Lynelle · Subject: Re: Mac & Cheese Bake Tue Nov 14, 2006 8:38 am

I can attest to the visible side effects... since I still have upper respitory congestion from all the cheese (not just Beths) products that I ate over the weekend.

However the arterail congestion will last a lifetime..........

_________________
To live content with small means; to seek elegance rather than luxury, and refinement rather than fashion; to be worthy, not respectable, and wealthy, not rich; to study hard, think quietly, talk gently, act frankly; to listen to the stars and birds, to babes and sages, with open heart; to bear on cheerfully, do all bravely, awaiting occasions, worry never; in a word to, like the spiritual, unbidden and unconscious, grow up through the common."--William Henry Channing