Tori’s Writing Hole

One of my husband’s favorite foods is macaroni and cheese. I’m not talking about the boxed variety, made with tiny elbows, fluorescent orange powder and tasting like, well, like it’s already been eaten once. I’m talking about the baked, homemade variety. Bubbling at the edges, crusty where the pasta has peeked through the protective layer of cheese - cohesive to the point where you can cut a slice of it.

Perfect mac and cheese eluded me, however. I tried several recipes; each of these came out in one of three ways: flavorless, dry or just plain icky. Making a white sauce was out (I’m a mom! I don’t have time to cook a white sauce.) so I persisted in looking for the perfect casserole.

I found that recipe (at allrecipes.com); but a few tweaks made it my own. J loves her Mom’s macaroni and cheese as well, which makes me so happy; her approval is better than any favorable review from an adult!

The Best Mac and Cheese

• About 5 oz macaroni (I prefer whole wheat, Bionaturae is great because of the ribbing)
• 2 1/2 c shredded cheese (either a blend of Monterey Jack and Cheddar, or my favorite, the Classic Melts blend from Kraft) (divided)
• 1 c milk
• 2 tbsp butter (divided)
• 1/2 tsp dry mustard
• 1 dash Tabasco sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/3 c seasoned bread crumbs
• 1 small tomato

Preheat oven to 350F. Grease a small (8"x8") baking dish. Boil pasta (about 1 minute less than directions on package). In small saucepan, heat milk combined with Worcestershire, Tabasco, mustard and salt, until warm. Melt 1 tbsp of butter and mix with bread crumbs, then stir in 1/2 c of cheese with the buttered bread crumbs. In large bowl, combine pasta, 2 c of cheese and 1 tbsp butter. Pour hot milk mixture over this and stir to combine. Put the mac and cheese into the baking pan, and top with bread crumb mixture. Slice tomato and place slices on top of bread crumbs. Bake in oven (uncovered) for 30 minutes.

Enjoy!

Tags: mac, cheese, casserole, baking, cooking, eating

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