I first tried this recipe last weekend when Kelly, Clint and my little grandbaby Eleanor were here. As we ate and talked that night, the consensus at the table was that most of us preferred macaroni and cheese in the non-baked form because it was creamier. A couple of us really like the buttered crumbs on top, so I thought I'd give it a try again with a few tweaks and see what I could do.My friend, Jill, asked if I'd make this recipe, which she got to sample, for her husband Ben's surprise birthday party. This time, I increased the amount of sauce and baked for half the amount of time. I think it turned out really well. The sauce was abundant and creamy, and the crumbs were crunchy, just the way we like them. I brought it along to go with all the other goodies as we celebrated Ben's birthday on the houseboat last night. It seemed to be a hit!
Borrowed picture, and adapted recipe from Williams Sonoma.
Smoky Good Mac and Cheese
1 stick butter
1/2C flour
4 1/2 to 5C cups milk
2 1/2C shredded sharp cheddar cheese
2 1/2C shredded smoked Gouda cheese
Salt, fresh ground pepper and cayenne to taste
Pinch of onion powder and garlic powder
2 1/2C cornflakes, crushed
2 to 4T butter, melted
1 lb. pasta, cooked and drained
Preheat oven to 375 degrees. Butter a large rectangular baking dish.
In a saucepan over medium heat, melt the butter. Add the flour and cook 3 minutes, stirring frequently. Gradually, whisk in the milk and cook, stirring frequently, until thickened. Remove from heat. Add about 1 1/2C of each cheese and stir until melted. Season with salt, pepper and cayenne, onion powder and garlic powder.
In a small bowl, combine crushed cornflakes and butter. Season with salt.
In a large bowl, combine the pasta and the cheese sauce. Pour into the prepared baking dish. Top with the remaining cheeses and the buttered cornflake crumbs. Bake until the cheeses are golden and bubbly, about 20 minutes. Let stand for 10 minutes before serving.
