Macaroni and Cheese

Macaroni and Cheese Chef Marshall O'Brien

Rich and creamy, this is real macaroni and cheese, you won't want to eat any other kind after tasting this.  Add crispy chopped bacon.  Serve either in ramakins as described below, or in a cereal bowl along with a lush green salad.

Macaroni and Cheese
Serves 10 – ½ cup portions

Ingredients:
8oz (half pound) elbow macaroni (I prefer whole wheat, or brown rice, the choice is yours)
3 tbsp butter
1/4 cup flour
2 1/3 cups milk
1 cup swiss cheese
2 cups gruyere
¼ teaspoon salt
1/3 cup panko or other bread crumbs
1/8 teaspoon paprika

Cook pasta per package directions. Drain and rinse with cool water, toss with a little olive oil so the noodles do not stick.. Set aside. 
In same pan as noodles were cooked, melt the butter.
Then add flour and stir constantly over medium heat for about three minutes.
Then slow stir in milk.
Keeping on medium heat, whisk constantly for about 5 minutes, or until sauce thickens.
Remove from heat, and stir in cheese and salt, stirring until melted.
Add cooked noodles to cheese sauce and mix well.  
Grease ramakins and portion macaroni into each ramakin.
Separately combine bread crumbs with paprika.
Sprinkle bread crumbs on top of macaroni ramakins and brown in the oven and serve hot.

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