One word for my absence...work! The holidays are crazy at work so I have been so busy and not been able to get in the kitchen much. Aside from work is working out. During my free hours I have been making an effort to get outside and run and get a workout in. This was my view today on my run...it's hard to skip a workout when this is what I get to look at!
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In preparation for the big day coming in a little more than a week, I have for you my absolute favorite recipe to date. Macaroni and cheese is one of my all time favorite comfort foods and really, who doesn't like gooey, creamy cheese hugging perfectly al' dente macaroni noodles baked to warm and steamy perfection?
So, lets travel back in time and take a journey as to why I have struggled with finding the perfect mac and cheese recipe, shall we? As a kid (and still today) I absolutely love the Kraft brand macaroni and cheese that comes in the bright blue box with the infamous cheese packet. I mean, why mess with creating the real thing when the box that is ready in 10 minutes does the trick? Since the blue box I have widened my taste for all things cheesy and have hunted for the perfect mac and cheese recipe. I have made so many different recipes all centering around one killer ingredient, nutmeg. I have watched shows, read recipes, articles, blog postings all with cheese sauces made with that one heinous ingredient. I always followed on the recipe trend and gave my cheese sauce a sprinkle here and a dash there of said brown powder. Until...until one day I realized that I absolutely cannot stand nutmeg. Any recipe with it is all I can taste. There is no other flavor that shines through when nutmeg is involved. It is just one of those flavors that I absolutely despise. I didn't know what to do. Do I leave it out? Sure, but it still needs something. Then, to my savior came a recipe from Ree Drummond. Ree used ground mustard powder instead of nutmeg. And as they say...the rest is history!
Today, I have for you my version of the ultimate macaroni and cheese. I have crafted this recipe for many a' years and finally, finally (as you can see by my Instagram account) perfected the craft of mac and cheese. And damn if I am not afraid to say it is absolutely mouth wateringly ah-mazing.
Wherever you are and whatever you celebrate, give this recipe a try and for all things Holy, please throw away that container of nutmeg in your spice cabinet!
Enjoy :-)
The Ultimate Macaroni & Cheese
print the recipe here
1 lb. elbow macaroni noodles
1/4 c. butter
1/4 c. flour
2. c. skim milk
salt
pepper
1/4 t. paprika
1/4 mounded t. ground mustard
2 oz cream cheese
8 oz sharp cheddar cheese, freshly grated please!
1 T grated Parmesan cheese
additional cheddar cheese for topping, about 1 cup
1. Start by preheating your oven to 400 degrees and greasing a 13x9 pan. Set aside.
2. Cook the noodles according to package directions (less a minute or so). Mine said it would take 7 minutes in boiling, salted water, but since we are going to be baking it later I pulled them around the 6th minute and drained. Set aside.
3. In a large pot melt the butter.
4. Whisk in flour and continue to whisk frequently for 4-5 minutes over medium heat until the flour has been cooked out.
5. Slowly add milk into the butter and flour mixture and whisk to avoid lumps.
6. Add salt, pepper, paprika and ground mustard and continue to whisk until the milk mixture becomes thickened. This should take about 8-10 minutes. Whisk frequently.
7. Once the milk mixture is thickened add the cream cheese and 8oz of cheddar cheese. (As I mentioned above this part of the dish should be freshly grated! It really gives the dish a much bigger depth of flavor.) Also, add the Parmesan cheese- this can be store bought. Allow the cheese to melt and continue to whisk until the cheese sauce is melted and complete.
8. Add the cooked pasta to the cheese sauce and stir to combine.
9. Spread the mixture into the 13x9 dish and top with additional cheddar cheese. If you are in a pinch you can use pre-grated cheddar for the topping, but fresh is always best!
10. Bake for 25-30 minutes in a pre-heated oven, or until the cheese is melted and the edges are bubbly.
11. Serve and enjoy!!
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