I was in charge of bring Mac & Cheese and bread pudding to thanksgiving. I think that I made one of the best mac and cheese recipes that I have ever eaten!
Brayden helping make Bread pudding
Brayden's first gift from William's Sonoma - Race Car Apron. I have got to stay out of that store.
Mac & Cheese
Ingredients
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterrey Jack cheese
8 ounces cubed processed cheese food
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1.Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2.In a small saucepan over medium heat, melt 8 tablespoons butter. Add the Muenster cheese, mild and sharp Cheddar cheeses, and Monterrey Jack cheese, cubed process cheese. Simmer until all cheese is melted and combined. Stir in macaroni.
3. season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish.
4.Preheat oven to 350 degrees F (175 degrees C).
5.Sprinkle with the bread crumbs 1 tablespoon of melted butter.
6.Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
I was at my mom's house when I made this and she is known for having all sorts of cheese in her fridge so I also added a few slices of provolone cheese and a little graded Gouda cheese. When making this again I don't know if I would use all of the butter, maybe 3/4 butter and the rest milk. It seemed like a lot of fat. I also don't think that all of the different types of cheese would be required but would defiantly make sure to use a sharpe cheddar, a smokey cheese like Gouda or muenster, and the processed cheese for the creaminess.
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