Grace Macaroni & Cheese 206g

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Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. This recipe is incredibly easy, and your kids would probably love to help you make it! I let my littles help grate the cheese and measure the noodles. Bring the cheese to room temperature. I like to grate the cheese very first, before moving forward with the recipe. That allows it to sit at room temperature while I prepare the white sauce. Cooked lobster meat – you can steam your own lobster but I recommend getting pre-cooked lobster meat which can usually be found at your grocery store or local fish market.

You don’t have to bake the mac and cheese in this recipe. Everything gets fully cooked and is essentially ready to eat after the cheese and noodles are added. However, I love the extra gooeyness that comes when the cheese is baked and I think baking it adds a level of sophistication you just don’t get without.

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Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside. Hand-grated mozzarella cheese – I recommend hand-grating all of your cheeses. This helps the cheese melt evenly and smoothly. Mozzarella adds stringy goodness! Thank you Tillamook for sponsoring this post. Visit your local Target to buy Tillamook Cheeses today!

Hand-grated parmesan cheese – parmesan or Parmigiano-Reggiano and lobster are like PB&J! It’s a great garnish on top of your mac at the end of the baking process. High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste. To assemble: Pour sauce over cooked macaroni and stir gently to combine. Sprinkle with bread crumbs mixture. Bake for 25 to 30 minutes, or untilbubbly. This Green Chile Macaroni and Cheese also gets topped with bread crumbs (and more cheese) and baked in the oven for a delicious crunchy topping. It’s an extra step that I don’t always do when making mac and cheese, but it’s so worth it for this recipe. Green Chile Macaroni and Cheese takes classic mac and cheese to the next level with just a hint of heat and a boost of flavor! My kids love this dish made with hot green chiles but you can certainly swap them out for mild if you prefer.Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce. This classic mac and cheese recipe is made with cheddar cheese. I particularly love medium or sharp cheddar cheese but any type will do. If you want a more luxurious mac and cheese or you’re really trying to impress a crowd, you could use a combination of different cheeses. Just be sure to select a type of cheese that is good for melting, like white cheddar, smoked gouda, gruyere, brie, goat cheese, mozzarella, or fontina. Freezing and Storing: This mac and cheese recipe has many similarities to another of my favorites; One Pan Baked Ziti. They are both creamy, and dreamy, comfort food that gets baked to cheesy, bubbly perfection in the oven. Mac and Cheese I don’t think they would let me in if I didn’t bring my famous Pecan Pie, but this year I’m also going to upgrade one of my favorite holiday dishes and bring a batch of this Green Chile Macaroni and Cheese made with hot green chiles and Tillamook Cheese.