Pinterest Follow me

Follow Me on Pinterest

Thursday, December 27, 2012

Special Occasion Mac & Cheese

I only make this during the holidays because of the richness.  What is so good about this is that I cut the leftovers into squares and freeze them for future special lunches for my twin Mac & Cheese monsters.  This is really good and a family favorite.

 Buffalo Mac and Four Cheese Casserole


1 lb pkg elbow macaroni
1 egg beaten well
4 T unsalted butter
¼ cups flour
2 ½ cups half & half
2 tsp dry mustard
1 round smoked Gouda
2 c. shredded sharp cheddar cheese
2 c. shredded extra sharp cheddar cheese
1 T. McCormack's Spiced Mediterranean Sea Salt
1 tsp Cajun seasoning
½ tsp freshly ground pepper


1. Preheat oven to 350 degrees
2. Cook macaroni until very firm, about four minutes. Drain and rinse with cool water.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Make sure it doesn't burn...but it will turn brown.
4. Pour in half and half with mustard added a bit at a time and whisk until smooth each time. Once all cream has been added, then cook until very thick. Reduce heat to low.
5. In a small bowl, beat egg.Take 1/4 cup of the flour-butter mixture and slowly pour it into beaten egg, whisking constantly to avoid cooking the egg. 
6. Pour egg mixture into the butter flour mixture in the pan, whisking constantly. Stir until smooth and uniform in color.
7. Add in 2/3 of the cheeses and stir until melted, then add salt, pepper, and cajun seasoning. At this point, you can taste the mixture and add more seasoning if desired. Mix should taste salty, add more salt if needed. 
8. Add back in drained, cooked macaroni and stir to combine.
9. Pour mix into a greased baking dish, top with remaining 1/3 of cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

No comments:

Post a Comment