cheesealicious. [baked macaroni and cheese]

October 19th, 2010 by | comments

I’ve had an urge to make homemade macaroni and cheese for a while and finally decided to make it for my family last night. I cooked the macaroni in small ramekins so that everyone had his/her own personal dish.

Saliva flooded my mouth during the cooking process, as the rich aroma of garlic from the bread crumbs wafted through the kitchen. The soft elbow noodles absorbed the creamy cheese sauce, providing a burst of flavor after biting down on each noodle. Baking the macaroni provided the perfect amount of crunch from the garlic and parsley bread crumbs sprinkled on top.

Since I did not want to make a trip to the market, I used the cheeses already in my fridge. I used Gruyère, cheddar, mozzarella and another white cheese. Unfortunately, I do not know the type of white cheese, since it was left over from a cheese platter—tasted great though!


2 tbsp. Sheffield Sherry

1 lb. pasta, elbow or shell

3 oz. butter or margarine

1/2 cup flour

1 quart milk, scalded (I used 1% milk)

12 oz. Gruyère cheese, grated (4 cups)

1/2 cup cheddar cheese

1 cup mozzarella cheese

1 cup white cheese (mild)

Salt and pepper to taste

1/2 tsp. ground nutmeg

2 garlic cloves, chopped

2 tbsp. dry parsley or 3 tbsp. freshly chopped parsley leaves

1 1/2 cups fresh white bread crumbs


Preheat oven to 375 degrees.

Bring large pot of water to a boil and add a splash of olive oil and pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Melt the butter in a large saucepan and whisk in the flour. Cook for about 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 3 to 5 minutes, or until white sauce is creamy and thick, stirring constantly. Add the Sherry and stir. Off the heat, add all cheeses, 1 1/2 tbsp. salt, pepper and nutmeg.

Combine pasta and sauce in a large bowl and pour into small ramekins or baking dish.

Mix garlic and parsley in bowl with bread crumbs. Sprinkle the crumbs over the pasta and bake for 15 to 20 minutes, or until crumbs are golden brown and sauce is bubbly. Serve hot.

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