Macaroni and Cheese

Macaroni and Cheese is as American as apple pie. Kids grow up on and adults love it. If fact I doubt any America who doesn’t like mac & cheese is completely trustworthy. The creamy cheese, the slippery macaroni with the curved tube and how macaroni and cheese goes with just about any main dish or can be eaten all by itself as a meal.

Macaroni and cheese has to be one of Americas favorite dishes.

How did an Italian pasta shape mixed with English cheddar cheese become an American classic anyway? Well the story has been told of President Jefferson coming back from Italy with a pasta machine in 1787.

His daughter went on to make a dish using Parmesan cheese that later in time was switch with cheddar cheese and American style macaroni with cheese was born.

No matter the origin, there is no argument that macaroni and cheese is a classic American favorite.

Macaroni and Cheese
Serves 4-6

What you need
1 c macaroni
1/2 T flour
1/2 c heavy whipping cream
1/2 c milk
4 oz extra sharp cheddar cheese, cut into cubes or grated
4 oz pepperjack, cut into cubes or grated
1/4 – 1/2 c shredded extra sharp cheddar cheese, grated (for top)
2 T cream cheese
1 T butter
1 egg
1/4 t ground mustard
1/4 t paprika
1/4 t salt
1/4 t black pepper

Preheat oven to 350 degrees. Butter a 8×8 baking dish. Cook and drain macaroni according to package directions.

In a bowl whisk in flour, milk, cream, cream cheese, egg, mustard, paprika, salt, and pepper. Use an electric mixer to get the mixture pretty smooth.

Add hot pasta to baking dish and stir in cheeses. Pour in cream mixture and stir well.

Sprinkle on remaining grated cheese. Bake for 30-40 minutes uncovered and cheese has melted. Remove from oven and let cool some before eating. Serve right away. Enjoy.

Peace,
CK