>> Sunday, November 18, 2007
Another stop on the quest for the perfect Mac & Cheese.
I'm really not a huge macaroni and cheese fan. But he is. So here's the latest rendition:
Perfect Mac & Cheese v.12
1/2 c milk
4 ounces of Velveeta
1 cup shredded cheddar cheese
1/2 cup shredded Muenster cheese
1 teaspoon garlic salt
8 ounces elbow macaroni (boiled and drained)
2 T salted butter (melted)
1 cup bread crumbs
Melt the Velveeta in the milk over medium low heat in a 2 quart saucepan, stirring constantly with a whisk until smooth. Add the shredded cheeses about 1/4 of a cup at a time, stirring until smooth between additions. Add the garlic salt and a few grinds of black pepper. Dump the macaroni into the sauce pan and stir to coat. Empty into an 11x7 inch buttered casserole. Mix the melted butter with the bread crumbs using a fork then sprinkle over the macaroni. Bake at 350 degrees for 20 minutes or until top is golden brown.
It was pretty good. Some people didn't like the ratio of crumb topping to macaroni, while others of us loved it. All agreed that it was a bit dry. I think we'll try this one again with about 1/4 cup more liquid and 1/2 the breadcrumbs. I'd also brown it a bit more if starving heathens can spare the time.