There are so many wonderful variations of macaroni and cheese, but for family get-togethers and holidays I like to stick with the more traditional baked versions. This Baked Macaroni and Cheese recipe calls for 1 pound Colby Jack and 8 ounces of cheddar, but other cheeses work well too, as long as they add up to 1 1/2 pounds. I have occasionally substituted 4 ounces of the Colby jack with Parmesan and really enjoyed it. Make sure to not boil the noodles too long or they will become overcooked when soaking up the cheese sauce during baking.
The precursor to macaroni and cheese was created in Europe, possibly Italy, long ago. Thomas Jefferson enjoyed macaroni in Italy and featured macaroni pie during dinners at the White House, the first in 1802. Mary Rudolph, the hostess of the White House after Thomas Jefferson’s wife died, created a macaroni and cheese recipe using Parmesan. The dish later evolved to include Cheddar, Colby Jack, and now many types of cheeses. It is now often known as a Southern dish. Kraft started packaging Macaroni and Cheese in 1937. It became a hit with families throughout the United States and now around the world.
More information on Thomas Jefferson and Macaroni.
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Ingredients
2 tablespoons unsalted butter
3/4 cup panko
1 teaspoon dried parsley
salt and pepper to taste
1 pound pasta (rotini, fusilli, macaroni, shells)
6 tablespoons unsalted butter
2 cloves garlic, minced
pinch cayenne pepper
6 tablespoons all purpose flour
2 1/4 cups chicken broth
3 1/2 cups milk
1 pound colby jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
black pepper to taste
In a medium skillet, melt the butter for the topping over medium heat. Once melted, fry the panko until golden, 2-3 minutes. Turn off the heat and add the parsley, salt, and pepper. Let cool.
Preheat oven to 400 degrees Fahrenheit and lightly grease a 9"x13" dish.
Fill a large pot with water and bring to a boil. Boil the pasta until it begins to soften, but not yet tender, about 5 minutes. Drain, rinse with cold water, and drain again.
In the now empty pot, melt the 6 tablespoons butter over medium high heat. Once melted, fry the garlic and cayenne until fragrant, about 30 seconds. Stir in the flour and cook until golden, about 1 minute. Gradually whisk in the chicken broth and milk, then stirring often, until it is thickened, 10-15 minutes. Remove the pot from heat and whisk in the Colby jack and cheddar cheeses until melted and smooth. Add the salt and pepper to taste, then add the pasta.
Pour the cheese coated pasta into the prepared dish. Top with cooled panko breading and bake until the panko is golden brown and the cheese is bubbly, about 30 minutes. Let set for at least 10 minutes before serving.
Adapted from Annie Eats
https://tarasmulticulturaltable.com/baked-macaroni-and-cheese/
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