Breakthrough Eats: Indulgent Mac and Cheese
Ok ok, I know what you’re thinking, “I thought these recipes were supposed to be quick and at least a little bit healthy?” This one isn’t quick and it’s definitely not healthy, BUT it is so worth the time and calories!
THE Mac and Cheese
**recipe from www.thatwhichnourishes.com**
Ingredients:
• 1 lb. pasta of your choice
• ½ cup butter
• ½ cup flour
• 4 cups milk
• 6 cups freshly shredded sharp or white Cheddar
• ½ tablespoon Kosher or sea salt
• ½ tablespoon pepper
• 2 tablespoons butter
• ½ cup panko bread crumbs
Directions:
1. Boil pasta in salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Sprinkle in flour, whisk, and cook 2-3 minutes. Add in salt and pepper.
3. Slowly pour in 4 cups of milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
4. Grease a 9×13″ baking dish and add the hot pasta to the dish. Over the top sprinkle 6 cups of freshly shredded cheese.
5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
6. Melt 2 tablespoons butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
7. Sprinkle the breadcrumbs over the mac and cheese.
8. Bake in a preheated 325 degree oven 12-15 minutes.
Normally whenever I’ve made mac and cheese (besides from a box), I’ve always just made the cheese sauce, stirred in the pasta, and then poured it all into the baking dish. I thought it was unnecessary to follow the exact directions of this recipe of putting the cheese on the pasta, pouring the sauce on, and then stirring everything together, but it’s definitely not. It results in a delicious cheese sauce with extra cheese pulls every time you take a forkful. I’ve tried this recipe with freshly grated cheese and also with a bag of cheese. Freshly grated cheese was obviously better, but the bagged cheese wasn’t bad at all. Also, the recipe states that you can use whatever type of pasta, but I highly recommend cavatappi, which is the kind that’s shown in the pic!
I’m going to say something controversial now…this Mac and cheese is almost too cheesy. What?! TOO cheesy?! I said ALMOST and I’m just being honest! I don’t really think that it’s the kind of mac and cheese that can act as your full meal because it’s so rich. I think it’s better as a side dish to chicken cutlets or another protein. The good thing about it being such a rich cheese sauce (ya know, besides the fact that it tastes amazing) is that you can definitely get away with adding veggies to it. Broccoli, cauliflower, butternut squash— all veggies that will be kid-approved in this dish!
So make this mac and cheese, allow yourself (and the family) to indulge, and add some veggies in if you need to feel better about it 🙂
She discovered her passion for the neurologic pediatric and adult population during her clinical affiliation at a special services school in Cape May, New Jersey. She is an active member of the APTA and continues to take post-graduate course work related to treatment methods for neurological diagnoses.
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- Episode 10: Living with Cerebral Palsy Part II: Sharing Experiences, Outlook, and Challenges with Irene Dashiell, LCSW - March 16, 2021
