Mac and Cheese
This is my wife's recipe. This is real comfort food and can be used as a side dish or main course. If you use it as a main dish, it goes really well with my collard green recipe! I love mac and cheese. Once you've tried this recipe, you'll never look at the blue box again. You can leave out the tomatoes, or add hot sausage for a real hearty kick!
This is my wife's recipe. This is real comfort food and can be used as a side dish or main course. If you use it as a main dish, it goes really well with my collard green recipe! I love mac and cheese. Once you've tried this recipe, you'll never look at the blue box again. You can leave out the tomatoes, or add hot sausage for a real hearty kick!
- Carbohydrate 67.009675 g
- Cholesterol 87.55875 mg
- Fat 38.7847875 g
- Fiber 3.61200006008148 g
- Protein 24.1258625 g
- Saturated Fat 21.73698 g
- Serving Size 1 1 Serving (287g)
- Sodium 845.528 mg
- Sugar 63.3976749399185 g
- Trans Fat 2.49671750000001 g
- Calories 712 calories
Step-by-step
- Boil water for pasta and cook until past is al' dente.
- At the same time in a stock pot melt the butter.
- When butter is almost completely melted, add the milk.
- When mixture is warm and gives off the slightest hint of steam, add slowly ¾ (about 4oz.) of the cheddar cheese and all but 4 slices of the American cheese alternating the cheese and stirring all the while.
- (The reserved cheese will get used later for the topping.)
- Add a can of the drained tomatoes, stir then add the can of the undrained tomatoes.
- I think it's important to do it in this order to keep the milk from curdling.
- When this is thoroughly mixed, add the drained, and maybe cool, macaroni and stir until completely combined.
- Pour mixture in a non-greased casserole dish.
- Top with the remaining 4 slices of American cheese, the remaining cheddar cheese and a layer of bread crumbs that just cover the cheese.
- Bake in a 350 degree oven for 35-40 minutes or until brown and bubbly.
- As hard as it may seem, let sit for 5 minutes before serving.
Most cooks make the error of dumping cold milk straight into boiling butter, which breaks the emulsion before the cheese even touches the pot. Precision matters when building a dairy-based sauce. Warm the milk gently alongside the melted butter until steam just begins to rise, maintaining a low temperature to prevent scorching.
Sequencing the Dairy and Tomatoes
Add cheeses gradually, alternating between cheddar and American while whisking continuously to promote a smooth melt. Incorporating one can of drained tomatoes followed by one can of undrained tomatoes introduces acidity while balancing the heavy fats. Staggering the moisture content keeps the milk proteins from curdling upon contact with the acidic tomato juice.Baking and Resting Mechanics
Transfer the combined pasta and sauce into an ungreased casserole dish, then top with reserved cheese slices and bread crumbs. Bake at 350 degrees Fahrenheit for 35 to 40 minutes until the surface turns brown and bubbly. Allowing the dish to rest for five minutes off the heat lets the starches set, making portioning much cleaner.
