For real, this is the most amazing mac I've ever eaten. I've never made "real" mac'n'cheese from anything other than a box before. And according to my kids, Annie's organic mac is "nasty".
Delphi mZinga forums I noticed that JenQu's mac'n'cheese (option 1) was considered somewhat legendary and decided that if I had to make mac for real, I'd try her recipe. I let the kids pick the pasta (mini shells) and off we went to make the mac that is a meal.
Me: But it's ORGANIC, kids! It's GOOD for you.I figured I had to do something about the mac problem. So while cruising one of my favorite
Them: MOM IT'S GROSS!!11!!
The only modifications to the recipe were:
- Shredded Cheese - I ended up using 8 oz each sharp and mild cheddar rather than 2 cups. MMMM Cheesy.
- Parmesan Cheese - Locatelli mmmmmmm nice bite!
- Breadcrumbs - I didn't realize we were out of these until we got home and so I had to use stale stuffing cubes that were pulverized.
Even though the recipe was modified slightly, it was still a winner.
Recipe follows for those of you who don't want to click the link above.
Mac and Cheese
- 1 lb macaroni
- 8 oz cream cheese
- 2 cups shredded cheddar
- 1 cup milk or cream
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
- 1/8 tsp cayenne pepper
- 1 tbls butter
Preheat oven to 350 F.
Lightly butter 2 or 3 quart baking dish or pan (I use a long rectangular one..more crust!) Meanwhile, in a large pot of salted water cook the noodles until al dente, barely cooked, about 8 minutes. Drain and return to the empty pot. Mix with cream cheese until it is melted and getting nice and gooey. Stir in the cheddar and milk or cream. Transfer to the buttered baking dish (or pan, like I use) In a small bowl combine the breadcrumbs, parmesan and cayenne. Sprinkle over the macaroni and dot woth the butter. Bake until golden brown and bubbly, about 40 minutes!