There is nothing healthy about this, whatsoever. Even if you use Smart Balance butter blend sticks or soy creamer, you are still loading up on tons of carbs and artery-clogging dairy here. Because those are the ingredients for traditional mac n’ cheese, and that’s what I made: Full-on, comfort-food, double-the-recipe “Fat Kid” Mac n’ Cheese. Enjoy.
- 1 (16 ounce) package macaroni
- 8 tablespoons butter
- 8 tablespoons flour
- 2 cup milk
- 2 cup cream
- 1 teaspoon salt
- fresh ground black pepper, to taste
- 4 cups cheese, shredded (I used a blend of cheddar & smoked gruyere)
- 1 cup breadcrumbs, buttered
Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside.
Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Take care not to let it burn.
Reduce heat and cook, stirring constantly, for about 10 minutes.
Add shredded cheese bit by bit. Simmer an additional 5 minutes, or until cheese melts. Add macaroni to the saucepan (or another bowl) and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs (I mixed mine with a bit of melted butter to moisten). Top with a few dollops of butter before putting in the oven. Bake 20 minutes until the top is golden brown.
This recipe was inspired by the old favorite, Fannie Farmer’s Classic Macaroni and Cheese.
Modifications: Add peas and/or carrots to the mix; halve the recipe instead of using the whole pound of macaroni; add dijon mustard and/or hot sauce to the mix for a kick; add in crispy bacon pieces if you eat meat.