Comfort food...mac and cheese

Thinking of a concept for a cookbook and even a blog, isn't as easy as it seems. I was raised making comfort food and that seems to be what my friends and family like the most when I cook for them. So...it only seems natural that is what the majority of my recipes will be. I cook more on my two days off then the other five days out of the week. This past weekend I put together that chocolate Baked Alaska, but I also managed to come up with another variation for my savory meatloaf (next post) and improved on my mac and cheese. Here's how it went down:  (and yes Julie, this is mainly for you)

Please realize one of my downfalls is that I don't measure my ingredients so I am using best guesses for the majority of the mac and cheese. May need some refining or good judgment on your part.

You'll need:
8oz or 1/2 lb of uncooked elbow macaroni----boil that bad boy so it's a little underdone...it will finish cooking while baking in the oven
4 cups of shredded (2 bags) extra sharp cheddar
2 cups of some other kind of shredded cheese...I used a bag that had a mixture of mozzarella and parmesan for this recipe but I have used a variety of others before...tailor to your individual tastes (colby jack is also yummy...or you could use a pepper jack to give it a little kick)
1 stick of butter which amounts to 1/2 cup
approximately 1/3 cup flour
1 quart milk...give or take a pint
1 teaspoon nutmeg
1 teaspoon dried mustard
1 teaspoon black pepper
shake of salt here and there...taste test and add as needed...I'm not a salt fan but you may want more

Piece of advice...use a huge non-stick skillet to put this together...makes for easy cleanup.

First you start with making a roux. The roux is what makes the mac and cheese thick, melts the cheese, and binds everything together.

Melt the stick of butter in the skillet and when it is melted, spread the 1/3 cup of flour out around the pan. Add the group pepper, the nutmeg, and the dried mustard. It's going to look like a clumpy mess. Then go ahead and add your quart of milk. Stir well and break up the lumps of flour as your stir. If you cook it at medium heat and stay with it, it should start to bubble and thicken in no time.

When your roux looks like the picture above it's time to start adding the cheese. I added one of the bags of cheddar first, then the Italian mix, and then one cup of the second bag of cheddar. I reserved that last cup of shredded cheddar as topping. Mix all the cheeses thoroughly. If things seem too thick you can add a little more milk at a time to thin it out. There is no right and wrong as to how thick or thin you make it. It's how your preferences are. I like it thick so I had to add a little milk, but not too much...maybe about another cup and a half.

Next you will add your cooked macaroni and stir thoroughly. You may still add milk at this point if you find it necessary. 

Find a dish that will fit your mixture and butter it generously. Pour your mixture in and then top with the reserved cup of shredded cheddar.

I would advise covering with aluminum foul and then bake for 45 minutes at 350 degrees. When it comes out, it should look something like below. 

The macaroni and cheese is wonderful as it is, but I learned to like it with stewed tomatoes on top. I have a friend who was disappointed I didn't have hot sauce for him to put on. I think it would be good with a layer of seasoned bread crumbs or french-fried onions. Like I said, to each their own. 

One variation I know of...add a can of cream of mushroom soup. I had a friend who made it like that and it was yummy. You could also increase the amounts of nutmeg and dried mustard if you wish. Something else that would be yummy...use a Mexican or Taco blend of cheese and then serve with salsa. Yummo! You could also add chunks of leftover ham.

ENJOY!  Let me know yours turns out...