For in the kitchen,
Someone lit a matchstick.

Thursday, November 10, 2011

Baked Macaroni and Cheese

There are many recipes for baked mac and cheese. I have made many variations with most of them turning out dry. This recipe seems to have the right amount of cheese and moisture.

1 (16 oz.) package elbow macaroni or shell pasta
8 tablespoons butter, divided
2 cups heavy cream or half and half, warm
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese,
1 cup shredded Monterrey Jack cheese,
8 ounces Velveeta, cubed
1 cup Panko breadcrumbs
Salt and pepper, to taste

Preheat oven to 350 degrees.  Cook pasta according to package directions for 8-10 minutes or until al dente; drain.  Meanwhile, melt 6 tablespoons of the butter.  Transfer pasta to a large bowl and toss with melted butter.  Stir in cream.  Add shredded cheese and Velveeta and mix well.  Season with salt and pepper to taste.  Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet).  Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs.  Sprinkle the breadcrumbs over the macaroni.  Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.
The Panko breadcrumbs can be found at Winco in the bulk foods.  I think they really make a better choice.  This recipe can be found at