I have always adored macaroni and cheese, although my tastes have been refined over the years (no more boxed stuff for me!). This is my very favorite mac and cheese recipe, and I’ve been making it for years. Whether you put macaroni and cheese on your Thanksgiving table, or serve it as a comfort food main dish during the colder months, this is THE recipe that you’ll return to time and time again.
1 lb. penne (regular or whole wheat)
4 c. milk, heated almost to boiling on the stove or in the microwave
1/2 stick butter
6 T. flour
salt & pepper to taste
8-12 oz. shredded Gruyere (or Swiss and Gruyere mix) cheese
Preheat the over to 350°.
Cook pasta per package directions and drain. While it’s boiling, melt the butter in a heavy saucepan and then add the flour. Stir butter and flour mixture continuously over medium heat for about 3-4 minutes–do not let it brown. Slowly add the hot milk, stirring to combine and remove any lumps. Add salt and pepper to taste.
Return pasta to pot and pour white sauce over it. Mix in about 8 oz. of shredded cheese and stir to combine. Pour into a lightly greased 9×13″ dish and add the other 4 oz. of shredded cheese on top, if desired. Bake at 350° for 20-25 minutes and then broil until top is slightly golden and bubbling.
This dish tastes very grown up (and delicious) with Gruyere, but you can also substitute shredded cheddar to save money, or please the little people, and it will still be delicious. We don’t live near a Trader Joe’s right now, but I used to buy their bags of shredded Gruyere/Swiss mix for this recipe, and it was fabulous.
Serve with a big green salad for a delicious vegetarian dinner, or make it a side dish on your Thanksgiving table.
Mark Your Calendars!!!
We are so excited to announce that our Holiday Open House series will start December 3rd, with some of our favorite bloggers dropping by each day to share their favorite holiday project/decor/recipe.
Thanks for stopping by!