Everyone LOVED this macaroni and cheese when I took it to a luncheon on Sunday. I put it in a casserole and put bread crumbs on top, then popped it under the broiler. I have to say though that I like it best right out of the pan minus the breadcrumbs (which seem a bit fussy to me).
My favorite comfort food meal is mac 'n' cheese with meatloaf. I have a great turkey meatloaf with bacon recipe (the bacon defeats the lowfat purpose of the turkey, but OH WELL!).
This recipe works out well because the the sharp cheddar lends flavor and the monterrey jack lends creaminess. I think it has more moisture in it or something.
Macaroni and cheese:
1 lb macaroni
1 T salt
5 T unsalted butter
6 T flour
1 1/2 t dry mustard (powder)
1/4 t cayenne pepper
5 c milk
8 0z monterrey jack, shredded
8 oz extra sharp cheddar, shredded
1 t salt
Bring 4 quarts of water to boil. Add macaroni and 1T salt. Cook until al dente. Drain.
Meanwhile, heat butter over medium heat in a pot until it melts and turns bubbly. Add flour, mustard, cayenne and whisk to combine. Whisk for about 1 minute. The mixture will darken some.
Gradually whisk in milk. Bring to boil, stirring continuously (so the milk doesn't burn on the bottom of the pan). Reduce heat to a simmer and stir occasionally cooking for 5 minutes. The mixture (aka roux) will be thick like heavy cream.
Slowly add the shredded cheeses, whisking until combined. Season with 1t salt and pepper to taste.
After serving, take a spoon and get out any melted cheesy yumminess remaining in the pot. Lick the spoon, but be sure no one is watching!