Grown Up Macaroni and Cheese

Sorry blue box, move over it is time for some grown up Macaroni and Cheese to get the spotlight.  Here is a version the adults in my family like.   This recipe has a kick of cayenne pepper that makes the mature palate smile.  I found it in a Martha Stewart Cookbook (Macaroni and Cheese 101 recipe), but hers serves 12.  Only Martha Stewart would serve Macaroni and Cheese to 12!  When I have 12 over it isn’t Mac and Cheese, so come to my house! 🙂  Nevertheless, this is a great recipe that I have adapted to serve 6.

Martha’s Macaroni and Cheese

Serves 6

Topping:

• 2 Tbsp butter, melted
• 6 slices bread, crusts removed and processed into crumbs

Cheese Sauce:

• 3 Tbsp butter
• 1/4 cup flour
• 3 3/4 cup warm milk
• 1 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp ground white pepper (or black is fine if you don’t have white)
• 1/8 tsp. Cayenne Pepper
• 1 (10 oz) block Cracker Barrel Cheddar cheese, grated, divided use
• 3/4 cup Romano cheese, divided use
• 8 oz Macaroni, cooked

Directions:

1. Preheat oven to 375 F.
2. Melt the butter and toss with processed breadcrumbs and set aside.
3. Melt remaining 3 Tbsp. butter in a heavy skillet over medium high heat.  Once the butter bubbles up add flour and whisk until it thickens about 1 minute.  Add the warm milk a little at a time, whisking to make a smooth sauce.  Continue adding the milk and cooking it until it is thickened.  Turn off the heat.  Add in the seasonings and 1 1/2 cups of the cheddar cheese and 1/2 cup Romano cheese. Stir into the sauce until melted.
4. Drain the cooked pasta and add to the cheese sauce.  Spray a casserole dish with cooking spray and pour the macaroni into the prepared dish.  Top with remaining 3/4 cups of cheddar and 1/4 cup Romano cheeses.  Sprinkle with the buttered breadcrumbs. (I usually don’t put all on the topping)
5. Bake at 375 F for about 30 minutes.  Cool 5 minutes before serving.  Yummy!

In case you are interested in Martha’s original recipe here is a link.

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