Last night we had one of my favorite weeknight meals – Mac n Cheese and salad. I’m
a little bit completely obsessed with mac n cheese and I make no attempt to hide it. I have an entire Pinterest board dedicated just to mac n cheese recipes.
Last night, I made my basic mac n cheese. Every now and then I’ll switch it up with something a little more “gourmet” such as my favorite – Barefoot Contessa’s Mac and Cheese made with Gryuere and topped with tomatoes (YUM)! But last night it was a simple Monday and all I had in the fridge was shredded cheddar. So along with my salad (with homemade balsamic vinaigrette) and steamed broccoli (because my sister thinks broccoli and mac n cheese go together), here’s how I made it:
Simple Mac n Cheese
- 1 pound of pasta (I prefer elbows or medium shells)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup warm milk
- 2 tablespoons flour
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch of nutmeg
- 8 oz. shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup breadcrumbs (I prefer Panko)
Boil water and cook pasta al dente according to directions. Drain.
Meanwhile, sautee minced garlic in oil and butter. After garlic is cooked (not brown) whisk in the flour. Slowly add the warm milk. Whisk over low heat until smooth. Allow to thicken (about 2 minutes).
Add salt, pepper, and nutmeg. Whisk in cheese.
Mix the cheese sauce into the drained pasta. Spread pasta in a greased baking pan.
Top with parmesan and breadcrumbs.
Bake uncovered at 350 degrees for about an hour, or until the top is golden brown.