This turned out to be my yummiest mac & cheese ever. I have experimented with different techniques over the years, and I think I finally have it down :)
This recipe is meant to be a eat 1, freeze 2, type recipe. I am all about making big amounts, so that you can freeze for later use. It's almost easier to make a big batch than a small one to me, but if it seems overwhelming to you, or you just don't want that much, then you can scale it down.
The steps and ingredients may sound a bit intimidating at first, but trust me, it couldn't be easier.
You'll need
3lbs of elbow macaroni. Prepare according to directions leaving it a bit al dente, rinse, set aside to cool.
You should have MANY different types of cheeses for this recipe. It is completely up to you & your tastes as to what kind. I will just explain what is in my picture & why I used them.
4 cups Sharp White Cheddar~~~This is my favorite cheese. I love its sharp bite. It jazzes up an otherwise boring dish in my opinion.
1/2 cup Mozzarella~~~ I don't use too much of this because I don't feel it has much taste on it's own, I just want it for the "gooey:" factor
2 cups Cheddar Jack~~Just more layers of flavor & this particular brand was shredded very finely for easy melting.
4 cups Three Cheese Sharp Cheddar blend~~~Cheddar is the best cheese for mac & cheese in my opinion, and I saw this blend & thought a bunch of different state's cheeses would be fun.
1 cup Mild Yellow Cheddar~~~Using up what was in my fridge!! :)
How I decide a lot of my weekend projects is by my weekly grocery store sale flyer. This week they had all these cheeses on sale for $1.99 a bag. AND pasta was on sale too. I put 2 & 2 together & this is the result :)
First step is making the
Béchamel sauce. This is the base to your cheese sauce.
Warm 3 cups of whole milk first. NOT boiling! Just warmed a bit.
Then in a large pot, melt
4 Tbls of butter with 4 Tbls of flour. Careful not to burn or make this too brown. You do want it a bit brown though, so just go slowly.
Then add warmed milk and 1 Tbls..YES..TABLESPOON of ground nutmeg. This may seem like a lot, but I am a firm believer that any cream sauce, cheese sauce, or cheese filling is better with nutmeg. And since this is a quite large batch, it is just enough.
Once the nutmeg has mixed in, add the cheeses. I did not add ALL the bags at once. Just put in a few at a time. This is also the time where you have to use your own judgement. I added at least
2 more cups of milk while melting all the cheeses. You want this sauce thick & cheesy, but you also need it to be milky/runny enough to keep your pasta moist throughout cooking, and reheating.
So, after your sauce is done, start assembling your different pans. I bought 2 disposable casserole pans from the store (with plastic lids) for the 2 I am freezing. And the one for dinner tonight is in my big roasting pan. Fill the two freezer ones with the plain macaroni first, then put the rest in your pan for that night. THEN start poring in cheese sauce. Obviously, you want enough for all 3 pans, so in the mixing process, just make sure all the pasta is mixed with cheese evenly, then smooth all of them down and pour more sauce over the top & DO NOT mix it into the pasta. Just stay aware during this process that you need to distribute the sauce to all 3 pans. You can add more to each one, so just take it slow & mix evenly. This will ensure the pasta stays moist & it will mix nicely with the crumb top as it bakes.
This picture is missing it's 4 sticks of butter, but this is what you will need for the breadcrumb topping.
Melt 4 sticks of butter, set aside to cool a little. Then in a large bowl mix 1 1/2 cups of Parmesan (bagged is best, but the dry plastic bottled one will do in a pinch..I also prefer the bagged over fresh too as it is a certain consistency & dryness that works well) cheese with 1 15 oz container of plain bread crumbs. Pour in the butter & mix, mix, mix. It will be crumbly.
Add to all three pans evenly with your fingers, making sure to get all the way to the edges.
I don't add any other spices as in salt or pepper, because the cheese & butter will have enough saltiness. I leave that up to every ones personal taste later. You can always add, but you can never take back too much salt!!
At this point I put the lids on the two to freeze, labeled them & set them aside to cool for a bit before I put them in the freezer. Remember cooking time will vary if you put them in to cook frozen, as opposed to the one you cook right away. I would cook for maybe 45 minutes to an hour depending on if it is frozen solid still, or you thawed it a little...Just be aware of drying it out! All the ingredients are cooked, you are just warming it all back up & browning the top at this point.
Then you bake the one you are having that day at 350 degrees for 1/2 hour. After a 1/2 hour, broil the top until golden brown & bubbly. You may need to cook longer if you don't bake it right away when all the cheese is still hot.
Then, here it is, in all it's golden brown, buttery, cheesy, goodness.....
Mmmmmmmmm
I also like to put Frank's hot sauce on mine when I eat it, but you can do whatever your little heart desires :)
Now you have a yummy dinner (plus leftovers), and the ease of also having 2 dinners (and leftovers) for future meals when you want homemade, but are too busy!
Enjoy :)
