Old Fashioned Macaroni and Cheese Casserole
Old Fashioned Macaroni and Cheese Casserole is an American main course. This recipe serves 12. For $1.17 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 616 calories, 23g of protein, and 44g of fat. 1219 people have tried and liked this recipe. A mixture of swiss cheese, milk, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Restless Chipotle. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 61%. Try Old Fashioned Macaroni and Cheese Casserole, Old-Fashioned Macaroni and Cheese, and Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups breadcrumbs
1 (16 ounce) package elbow macaroni, cooked and drained
2 eggs
8 tablespoons flour
Fresh ground black pepper, generously to taste
2 cups heavy cream, warm, not hot
2 cups milk, warm not hot
2 teaspoons mustard powder
1/2 teaspoon salt
3 cups sharp cheddar, shredded (This is about 3/4 pound…I use Tillamook)
2 cups medium cheddar cheese, shredded (about 1/2 pound)
1 cup diced Swiss cheese (about 1/4 pound)
8 tablespoons unsalted butter
Equipment:
sauce pan
oven
whisk
frying pan
casserole dish
Cooking instruction summary:
Preheat oven to 350°F.In a large, heavy saucepan melt the butter until it foams.Add the flour mixed with salt and pepper and whisk until blended. (This is a roux)Cook until the roux is a light golden brown moving the mixture around the pan constantly so it doesn’t scorchMix milk and cream..Pour milk mixture in slowly, whisking constantly.Bring to a boil.Reduce heat and cook while stirring until the mixture thickens – about ten minutes.Remove from heat.Stir in mustard.Add about a 1/4 cup of the hot mixture to the beaten egg a tablespoon at a time, beating well so the egg doesn’t curdle. Add the warm milk and egg mixture back into the mixture in the pan, whisking constantly.Stir in 3 cups of the cheddar and 1 cup of the medium cheddar until the mixture is smooth and creamy.Fold in the cooked, drained macaroni and the diced Swiss cheese.Spoon the macaroni mixture into a buttered 13 x 9 inch casserole dish.Melt the remaining 1/3 cup of butter in a high sided frying pan.Add the breadcrumbs and cook, stirring constantly, until the crumbs are coated with butter and crispy.Add the breadcrumbs to the top of the macaroni and cheese and bake for 20-30 minutes, or until golden brown and bubbling.Let the casserole stand for five minutes before serving.
Step by step:
1. Preheat oven to 350°F.In a large, heavy saucepan melt the butter until it foams.
2. Add the flour mixed with salt and pepper and whisk until blended. (This is a roux)Cook until the roux is a light golden brown moving the mixture around the pan constantly so it doesn’t scorch
3. Mix milk and cream..
4. Pour milk mixture in slowly, whisking constantly.Bring to a boil.Reduce heat and cook while stirring until the mixture thickens – about ten minutes.
5. Remove from heat.Stir in mustard.
6. Add about a 1/4 cup of the hot mixture to the beaten egg a tablespoon at a time, beating well so the egg doesn’t curdle.
7. Add the warm milk and egg mixture back into the mixture in the pan, whisking constantly.Stir in 3 cups of the cheddar and 1 cup of the medium cheddar until the mixture is smooth and creamy.Fold in the cooked, drained macaroni and the diced Swiss cheese.Spoon the macaroni mixture into a buttered 13 x 9 inch casserole dish.Melt the remaining 1/3 cup of butter in a high sided frying pan.
8. Add the breadcrumbs and cook, stirring constantly, until the crumbs are coated with butter and crispy.
9. Add the breadcrumbs to the top of the macaroni and cheese and bake for 20-30 minutes, or until golden brown and bubbling.
10. Let the casserole stand for five minutes before serving.
Nutrition Information:
covered percent of daily need
