A Classic Macaroni and Cheese RecipeOle & Shaina Olmanson
If you’re having a ham dinner with Easter tomorrow, macaroni and cheese seems like an obvious side choice. It’s creamy and pairs well with the salty ham. This macaroni and cheese recipe is a classic. While it appears simple and fill-less, it steps it up a notch with shallots and a Dijon mustard for a bit of depth and little kick. Its home is on your plate on Easter Sunday.
A few notes:
:: We used all Kerrygold Cheese in this macaroni and cheese. If you can’t find it, be sure to buy a higher quality cheese. It is macaroni and cheese, and a low quality cheese will taste like, well, low quality cheese.
:: Choose a good melting cheese: Cheddar, Swiss, Gruyere, Parmesan, Monterey Jack, Mozzarella, Edam, Gouda, Brie, Gorgonzola, Stilton, Fontina, Provolone
:: Refrain from using fat free milk. Even if you just go for 1% or 2%, that bit of fat will help things to thicken in the pot and result in a creamier end product.
:: As above, don’t go with low-fat cheese. The fillers added to it won’t melt the same.