Do you like macaroni and cheese?
HH loves mac and cheese. Me? Occasionally…
Ginny’s macaroni and cheese? Weekly! (Remember Ginny’s cookbook I told you about – Sunday in the South?)
After making Ginny’s Salt Crusted New Potatoes, I was excited about trying her recipe for Perfect Macaroni and Cheese. When someone says a recipe is perfect, it goes on my “must make soon” list. Wouldn’t that qualify to make your list?
I’ve made macaroni and cheese from recipes that begin with making a roux. Are you good at making roux?
I’m N.O.T. (Well, that was obvious when I discussed the roux fiasco during my recent Viking Cooking Class.)
Ginny has us make a roux, but she doesn’t call it that. It’s less intimidating when it remains nameless – for those (like me) who are so bad at it. She tells us exactly how long to cook the unnamed mixture, and it comes out perfectly. I’m whistling a happy tune here!!
I can now actually make macaroni and cheese with a roux. Wow! My Viking Cooking School instructor would be so proud. 🙂 You’ll find it easy now, too.
I have issues finding Gruyere cheese in my local grocery store, so I’ve used Asiago or Parmesan as a replacement (but use less than the Gruyere). Both have worked fine; however, I did a search on line, and a better substitute would be Swiss cheese. The recipe requires an equal amount of Cheddar.
The creamy goodness is amazing. After combining the cheesy sauce with the pasta, pour it into a large casserole dish. Top it with the panko/butter mixture.
I love panko. It’s so light and crispy! After baking, let it rest a few minutes, and dig in.
Trust me. It is as good as it looks!
Ginny was gracious and let me share the recipe with you. Thank you, Ginny!
- 1 pound dry Penne pasta
- 4 cups milk
- 1 stick butter
- 1 Tablespoon dry mustard
- ½ cup all-purpose flour
- 12 ounces sharp cheddar cheese, grated
- 12 ounces Gruyere cheese, grated
- 1 medium onion, finely chopped
- 1-1/2 cup panko breadcrumbs
- 4 Tablespoons butter, melted
- Cook pasta according to package directions in a pot of boiling, salted water.
- In a large pot, melt the butter. Add the flour and cook, stirring with a whisk, for 2 minutes. Whisk in the milk, onion and dry mustard and continue cooking over medium high heat until mixture is thick and smooth.
- Remove from heat and add the cheese, stirring with a spoon until cheese melts. Add the drained pasta to the cheese mixture and toss gently. Pour into a greased 3-4 quart prepared baking dish.
- Combine the breadcrumbs and melted butter and sprinkle on top. Bake for 30 minutes in 375-degree oven.
If you’d like to look more closely at Ginny’s cookbook, Sunday in the South, visit her website here. She also has other recipes on her site for you to try. You’re going to love them all.
Have you eaten macaroni and cheese made with pasta rather than macaroni? What would you call it? Pasta and cheese? 😉
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