2 tsp. salt
1 tsp. olive oil
1/2 lb. elbow macaroni
9 Tbsp. unsalted butter
1/2 cups flour
3 cups whole milk
1/4 tsp. black pepper
3 cups grated cheddar cheese
1/2 cup fine bread crumbs
2 tsp. Baby Bam (recipe below)

Boil a large pot of water on high heat. Add 1 tsp. salt, oil, and macaroni, and stir to combine. Reduce heat to medium and cook 10 minutes, stirring occasionally. Drain in colander. Rinse with cold water and set aside to drain well. Grease a 2-quart casserole dish with 1 Tbsp. butter.
In a heavy saucepan, melt the remaining butter over medium heat. Add flour and cook, stirring constantly, for 3-4 minutes. Don't let the flour brown! Using a whisk constantly, add milk and cook until mixture is thick and smooth, about 4 minutes. Remove from heat. Add the remaining salt, pepper, and 2 cups cheese, and stir well.
In a mixing bowl, combine 1 cup cheese with the bread crumbs and Baby Bam. Add macaroni to the pot with the milk and cheese. Stir to combine well, then pour the mixture into the buttered dish. Top with the seasoned cheese mixture. Bake at 350 degrees for 25 minutes, or until golden brown and bubbly. Remove from oven and let it rest for 5 minutes before serving.

Baby Bam: This is a spice mixture that you can use in recipes and to season your food with!
3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt

Place all ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.


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