Classic Macaroni & Cheese

Mac & Cheese

Here’s a great recipe for a old time favourite courtesy of Saveur Magazine Cookbook  that I received in the mail today.    On the list of my favourite comfort foods, a classic macaroni and cheese if you please.

Ingredients: (serves 6)

8 tbsp. butter
4 Cups grated chedar
6 tbsp. flour
1/2 tsp, cayenne
Salt & freshly ground white pepper
3 & 3/4 cups hot milk
1/2 cup heavy cream
1 lb. short macaroni (cooked)
1/2 cup fresh bread crumbs


1. Preheat oven to 350F. Melt 6 tbsp. of butter in a medium saucepan over low heat. Add flour and cook while stirring constantly. Cook for 3-4 minutes until the mixture starts to foam a bit. Stir in the cayenne and season to taste with salt and pepper.

2. Whisk in the hot milk, 1/2 cup at a time and cook it the mixture some more while still stirring constantly. Lower heat and then stir in 2 cups of cheese for about 2 more minutes.

3. Combine the pasta and sauce in the large bowl and season to taste with more salt and pepper. Sprinkle 1/2 cup of cheese over the bottom of a buttered 8″x11″ baking dish. Put 1/3 of the pasta into the baking dish then sprinkle 1/2 cup of cheese, then repeat while layering the pasta with the cheese ending with the cheese on top. (about 3 layers of cheese)

4. Pour cream over the top of the layered macaroni dish. Melt the remaining butter in the saucepan over medium to low heat. pour the butter over top of the macaroni and cheese and sprinkle the bread crumbs.

5. bake until the crust is golden, this should take about 30 minutes and allow the dish to cool for about 15 minutes before serving.
If you want a professionally made pasta check out Nonna’s in Markham.


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  1. There’s no cheese in the ingredient list, though it’s in the directions.

    Posted by gail | August 18, 2009, 3:05 pm