This is a creamy, cheesy version of this classic dish. This Mac and Cheese could also be kicked up by the addition of Shrimp which would be super.
Have you ever noticed that sometimes the end result is dry, or creamy, and can't figure out what you've done different?
Both my Mom and Wife have made this the same way over the years, and it has always been creamy. That's the way I like it. I made it on the boat one time for my Son, Critter, and another of my buddies, and it came out dry. I didn't like it that way, but Critter and Frank both said that it was the best they ever had. For a long time now, I've been trying to figure it out, and it finally came to me.
Rose likes to cook any pasta very well done, and I cook it al dente. Cooked Al Dente' will give you a drier finished product, while, what I consider "overcooking the noodles" will result in a REAL CREAMY Homemade, Mac & Cheese.
Serve this with a salad, with a vinegrette dressing for the perfect, meatless meal. Or, you can use it as a side for a BBQ Pork Summertime Party.
1. Preheat oven to 350. Prepare a 9 x 13 baking pan, or, 1/2 chafer pan by either coating with butter, or, spraying with Pam.
2. Cook elbows in water until almost done. remember that you're not cooking these to be a stand alone item, so, be sure to cook them a little past the al dente' stage. Cooking them this way well give you a nice, creamy finished product. Drain real well when done.
If you prefer stand alone noodles, (seperate), cook them to al dente'.
3. Make the bechamel sauce while the macaroni is cooking. Be sure to use a sauce pot that will hold all of the finished sauce.
Saute the onion and peppers in 1/2 stick of butter over medium heat until they're soft. Add the rest of the butter, let it melt, then the flour and whisk to break up any lumps. Cook this about 5 minutes over medium heat.
Add the milk and turn to medium high to heat the milk to almost boiling (Don't Boil The Milk). You'll know that it's hot enough by noticing bubbles starting to form around the outside of the pot.
4. Turn the heat off and add the cheese 1/3 at a time and stir to melt, add the Blacken. Then the salt and pepper being careful that you add a lot of pepper, and not too much salt. There's salt in the parmesan cheese, and you don't want the end product to be too salty. While adding the cheese, it's important to remember that you never bring it back to a boil because the cheese will separate. All you want to do at this point is melt the cheese, it doesn't need to cook.
5. Put the macaroni in the baking pan, add the sauce mixture and stir it up well. Don't worry that it looks too soupy because the noodles will soak up the liquid.
6. Mix the bread crumbs with the parmesan cheese, and sprinkle all over the top. Cut the American Cheese into quarters and place on top of the bread crumbs. Dust with Butt Kickin' Blacken. Place one tomato slice on top of each piece of cheese.
7. Bake at 350 for 25 - 30 minutes. You'll know it's done when the cheese topping has melted and the sauce is bubbling in the middle of the dish.
8. Let it stand for about 10 minutes to cool a little, then serve. If you serve it too hot, the filling will just run all over the place.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Be sure to check out my offer of Free Shipping.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By 