A good friend of mine, Todd Wood started a food blog called It Happens At The Bean. I have to say it is one of the best I have seen, in the food and recipe category. He is such a talented self taught cook and posts a lot of his own family recipes that have been passed down by generations. This week he posted a crowd pleasing mac and cheese and I thought I would share it with you in case you need something else to round out your Turkey Day menu. You are going to LOVE this….I cannot wait to make it myself!!!!
image ithappensatthebean.com
- 1/2 Pound Macaroni (for 4 servings)
- 3 Tablespoons Butter
- 3 Tablespoons All purpose flour
- 1/2 Teaspoon Dry Mustard
- 1 1/2 Cup Milk Room temperature
- 3 Cups Sharp cheddar Shredded
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Preheat oven to 350ºF. In a large heavy pot, cook the macaroni in salted water according to package directions until al dente. Drain in a colander and run under cool water to prevent carryover cooking; set aside.
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Return the same pot to medium heat, Melt 3 tablespoons butter and whisk in the flour. Cook until the flour is lightly golden, 3 to 4 minutes. Slowly pour in milk and continuously whisk while it thickens. Add dry mustard, 1 teaspoon salt, hit sauce, and simmer 4 to 5 minutes. Fold in cheese with a rubber spatula. Turn off heat and gently fold in macaroni.
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Transfer the pasta–cheese mixture to a buttered 2-quart baking dish and smooth over the top. Bake until bubbling and the top is golden brown, 40-45 minutes. Cool for 5 minutes prior to serving warm.
THIS casserole pan is perfect for cooking mac and cheese!!!