Last weekend I flew to Chicago for a quick trip thanks to Nintendo and Brand About Town– I’ll be blogging that soon. It was an awesome weekend packed with game playing, eating and sightseeing. But alas, it was only a weekend and when I started my workweek on Monday I felt like I had traveled for weeks.
Thankfully, Mike was happy to indulge my craving for some comfort food to help settle back into my weekly routine. I posted the below photo on Instagram and Facebook and got a lot of responses about how good it looks, so I thought I’d share it here.
Mike got the recipe the old fashioned way – the Interwebs – selecting one from Allrecipes.com for homemade Mac and Cheese. We did step 3 wrong – by we, I mean I “helped” by hovering over him while he cooked, most likely serving as the distraction that led to the mistake. “We” forgot to melt the butter to mix in the bread crumbs, but we sprinkled Italian bread crumbs on top anyway before baking. We also used paprika from our Budapest trip.
Prep Time: 20 min
Cook: 30 min
Ready In: 50 min
- 8 ounces uncooked elbow macaroni
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 1 pinch paprika
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
What’s your favorite post travel comfort food indulgence?