Grace Macaroni & Cheese 206g

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Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside.

To assemble: Pour sauce over cooked macaroni and stir gently to combine. Sprinkle with bread crumbs mixture. Bake for 25 to 30 minutes, or untilbubbly. For the best results, I suggest manually grating all of your cheeses if possible. Pre-grated or shredded cheese often contain an anti-caking agent, which might cause the cheese to separate from the other components in your macaroni and result in a less creamy result. For me, mac and cheese has to have a smooth and creamy cheese sauce, and I’ve had enough trial and error in this department to understand that there are a few simple things you can do to achieve that smooth sauce we all want in our macaroni! Hand-grated parmesan cheese – parmesan or Parmigiano-Reggiano and lobster are like PB&J! It’s a great garnish on top of your mac at the end of the baking process. I don’t think they would let me in if I didn’t bring my famous Pecan Pie, but this year I’m also going to upgrade one of my favorite holiday dishes and bring a batch of this Green Chile Macaroni and Cheese made with hot green chiles and Tillamook Cheese.I prefer green chiles from New Mexico for their flavor, but any kind will do. You can buy fresh chiles in season, but I use canned chiles all year long. Hatch chiles offer an ideal balance of heat and sweetness and vary in intensity, so don’t automatically assume that this dish will be too spicy. Hand-grated Emmental or Jarlsberg cheese – Emmental or Jarlsberg are relatively inexpensive Swiss cheeses. You can use gruyere cheese, but it’s more expensive. Any of these cheese will add a buttery, nutty flavor that complements the lobster. This recipe freezes well. Just like with my other freezer friendly meals, I love to prepare two and freeze one for another day. You’ll want to freeze this dish prior to baking it in the oven! Make sure to let the mac and cheese cool completely then pour it into a freezer friendly dish, cover it well and freeze if for up to 3 months. Whisk for about 6-12 minutes over medium heat (depending on how cold your ingredients were when you started) until it passes the wooden spoon test. Stir constantly!

Bring the cheese to room temperature. I like to grate the cheese very first, before moving forward with the recipe. That allows it to sit at room temperature while I prepare the white sauce. Hand-grated mozzarella cheese – I recommend hand-grating all of your cheeses. This helps the cheese melt evenly and smoothly. Mozzarella adds stringy goodness! In a separate medium pan over low heat, add the remaining 4 tablespoons of butter. Let melt. Increase heat to medium, add flour and whisk until incorporated. Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. The firefighters cook a big dinner with all of the traditional Thanksgiving items- smoked turkey, mashed potatoes, creamed corn, cornbread dressing, sweet potatoes, and homemade rolls, while the families typically bring a dessert or another side to share.The type of cheddar makes a difference. High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste. You don’t have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just don’t get without. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce.