Baked Macaroni and Cheese

This is my favorite baked macaroni and cheese recipe.  I was always searching for one that remained creamy after baking, without getting dried out.  This one fits the bill and is pretty easy.  The original recipe calls for diced mozzarella to be added.  I've made it this way and it was delicious.  One time I had gouda in my fridge and used that.  It was even better.  Really, you can use any cheese you have.

Baked Macaroni & Cheese from The Illustrated Kitchen Bible

1 1b. of elbow macaroni

6 tbsp. butter

1 cup of Italian bread crumbs

1/4 cup flour

1 tsp. dry mustard

pinch of ground nutmeg

1 3/4 cup 2% milk, warmed

2 cups shredded sharp Cheddar cheese

1/2 cup mozzarella or gouda cheese, diced

1/2 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 400.

Boil a large pot of lightly salted water.  Cook the macaroni for 2 minutes less than the package instructions.  Drain and set aside.

Melt 2 tbsp. butter and add to the breadcrumbs.  Stir together and set aside. 

Melt 4 tbsp. butter in a large saucepan over medium heat.  Whisk in the flour and cook for 30 seconds.  Stir in the mustard and nutmeg.  Remove the pan from heat and slowly whisk in the warm milk.  Return the pan to the heat and simmer, whisking almost continuously.  Cook for 3 minutes.  Remove from heat and stir in Cheddar Cheese.  Stir in the macaroni and diced cheese.  Transfer to a 9x13 baking dish coated with cooking spray. 

Mix the breadcrimbs and grated Parmesan cheese together.  Sprinkle on top of the macaroni, spreading evenly.  Lightly spray the top with cooking spray.

Bake for 25 minutes, or until heated through and the top is golden brown.  

****To make Buffalo Chicken Casserole:  Mix in 2 large chicken breasts, cooked and diced and 1/3 cup hot sauce, such as Frank's Red Hot

Macaroni Salad

I LOVE macaroni salad.  I could eat it any which way.  This recipe was really delicious.  The good thing about it is that you can change it to fit your tastes.  Add or omit any vegetables you like to suit your preferences.

Macaroni Salad (adapted from http://www.allrecipes.com/)
8 oz. elbow macaroni
3 eggs
1/2 cup light mayonnaise
1/4 cup light Ranch dressing
1/4 teaspoon ground mustard
1 tablespoon of red wine vinegar
1/4 cup finely chopped onion
1/2 cup chopped green or red bell pepper
1/4 tablespoon of celery seed
salt and pepper to taste
1/2 cup cherry tomatoes (halved)
1/2 cup diced cheese (I used mozzarella.)
1/4 cup chopped parsley


1.  Cook pasta in a large pot of boiling water until al dente.  Drain and set aside.

2.  Meanwhile, place eggs in a saucepan and cover completely with cold water.  Bring water to a boil.  Cover and remove from heat.  Let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water and place into an ice bath until cooled.  Peel and chop eggs.

3.  In a large bowl combine all ingredients, except the mayo and ranch dressing.  In a small bowl, combine mayo and ranch.  Stir into macaroni and mix well. 

I like to let it rest in the refrigerator for a few hours to let the flavors meld.