You've Gotta Try It! Macaroni & CheeseBrooke McLay
There’s mac and cheese, and then there is macaroni and cheese. This recipe, right here is macaroni and cheese, the slightly dressed up, intensely flavorful version of the boxed stuff. Despite it’s fancy look and taste, this macaroni recipe is as simple as they come. While the macaroni is boiling, you’ll whip up a quick cheese sauce, which makes ample use of browned butter and two white cheeses. It’ll turn out creamy and totally worth licking off your fingers in a matter of minutes. You’ll then pour the sauce over your cooked pasta, top it with a massive dabble of buttered crackers, and plop it under the broiler for a bit of browning action. In no time at all–voila! You’ll be delving your fork into a big ol’ pot of truly delicious macaroni and cheese. Aren’t you lucky?
Browned Butter Macaroni & Cheese
12 ounces macaroni
6 Tablespoons butter
2 T. flour
2/3 c. milk
1/4 c. shredded parmesan cheese
3/4 c. white cheddar, grated
1/2 c. butter crackers, crushed
3 Tablespoons butter, melted
In a large pot, cook pasta according to package directions. Drain.
While the pasta is cooking, prepare the cheese sauce: In a medium saucepan, melt the butter and whisk it constantly until it foams and then begins turning a light brown color. Immediately whisk in the flour until smooth, then add milk and whisk it over medium heat until smooth and slightly thickened. Whisk in cheeses and continue to stir over medium heat until the cheese is smooth and not at all clumpy. Pour over cooked macaroni, then transfer to a large baking dish. In a small bowl, stir together cracker crumbs and melted butter, then sprinkle over the top of the macaroni and cheese. Bake on the middle rack in an oven preheated to “BROIL,” just until the top of the crackers is slightly browned, about 5-8 minutes.