|Adult Mac and Cheese|
I grew up on the blue box mac and cheese. Lived on the stuff! You could get a box for about fifty cents and fill yourself up for the day. Occasionally I get a craving for this childhood favorite and I still keep a box in the cupboard for a comfort fix from time to time.
But, with guests coming over, it was time to come up with some adult mac and cheese worthy of guests. This one was, creamy, cheesy with a little crunch from the buttery crumb topping. So many calories you can’t even count, but hey you only indulge in this once in a while.
Macaroni and Cheese by Debra Crawford
Serves 6 main courses, or 10 -12 sides
1 – Lb Small Elbow Macaroni
1 – Stick (1/2 Cup Butter)
1/2 – Cup Flour
2 – Cups Milk
2 – Cups Cream
1 – Teaspoon Salt
1/2 – Teaspoon White Pepper
1 – Teaspoon Onion Powder
4 – Cups Sharp Cheddar Cheese
1/2 – Cup Freshly Grated Parmesan
1 – Cup Panko Breadcrumbs
3 – Tablespoons Butter, Melted
In large saucepan, melt the stick of butter and whisk in the flour to form a rue. Add, the milk and cream and whisk thoroughly. Heat milk to boiling and boil for a couple of minutes, then reduce and cook, simmering for 8 minutes, whisking constantly. Once you have reached the 8 minute mark, add the salt, pepper and onion powder, then start adding the cheese, about 1/2 cup at a time, melting completely. Remove from heat.
Prepare macaroni to the al dente instructions on the label. Drain and then mix with the cheese sauce. Pour into a greased casserole dish. If you are not planning on eating the dish right away, you can refrigerate it at this time and finish about 40 minutes before you plan on eating. (bring to room temperature first)
To finish, melt 3 tablespoons of butter in a medium saucepan. Add panko and mix thoroughly, then spread on top of casserole. Bake at 400 for 30 minutes or until casserole is bubbly and crumbs have browned. If your casserole is bubbly, but the bread crumbs have not browned you can put it under a broiler, but watch it, once they start to brown, they will burn quickly.