I made a new, very terrible macaroni and cheese recipe last night. In honor of its colossal failure as a dish, I thought I’d post my favorite macaroni and cheese recipe. To give credit where credit is due, this is adapted from a recipe that was clipped some time ago from an issue of Everyday With Rachel Ray (say what you will about the woman, but her recipes are genius).
You’ll notice quickly that the mac and cheese sets on a bed of broccoli, which is incredible and a really great way to eat it, but I have been known on a decadent day or two to leave it out. Also, it says serves 4, but I think it’s more like 6 or 8, so feel free to half the recipe if there’s just a few of you eating it.
Baked Macaroni and Cheddar
1 large bunch broccoli, cut into bite size florets (stems cubed)
1 pound elbow macaroni
3 tablespoons butter
1/2 cup finely chopped shallots
3 tablespoons flour
3 cups milk
1/2 cup cream (optional, you can use more milk instead)
3 tablespoons cornstarch
12 ounces cheddar, shredded or cubed
1/4 cup shredded parmesan cheese
salt and pepper
3 tablespoons bread crumbs
Fill a pot with enough water to cover the broccoli. Bring to a boil, add the broccoli, cook for 1 minute and drain. Rinse with cold water. Grease a 9×13 inch baking dish and add the broccoli in an even layer. Use the pot again to cook the macaroni. Drain.
Preheat the oven to 400 degrees. In the same pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until soft, 3 minutes. Stir in the flour for 1 minute.
Whisk in 1 cup of milk until it gets thick, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 cup of milk and ½ cup of cream and then whisk that mixture into the pot. Simmer until the mixture thickens, just a few minutes.
Lower the heat and add the cheddar and parmesan, stir until the cheese melts. Season with the salt and pepper. Stir in the pasta. Spoon this mixture over the broccoli.
In a small microwave safe bowl, melt the remaining 1 tablespoon of butter. Stir in the bread crumbs. Sprinkle on top of the mac and cheese.
Bake until golden, about 15 minutes.