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Murderous Mac and Cheese

Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. Enjoy.

~Lynn Cahoon

Ingredients
  • 4 cups dried elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teapsoon freshly ground pepper
  • 1-1/2 cups whole milk
  • 1/2 cup half-and-half (or substitute whole milk)
  • 1 teaspoon chili powder, optional
  • 2 cups shredded Cheddar cheese, divided (1)*
Instructions

  1. Prepare the elbow macaroni according to the package directions. Drain and set aside. (2)*

  2. Preheat the oven to 325 degrees (F). Butter a 9" x 13" baking pan and set aside.

  3. In a large, heavy skillet, melt the butter over medium heat. Add in the all-purpose flour, salt, and pepper and stir constantly to make a roux. Let the roux cook for 2 minutes, stirring constantly to make sure it doesn't burn. (This is the same roux that goes into my sausage gravy and milk gravy.)

  4. Next, add 1-1/2 cups milk and 1/2 cup half-and-half (or milk) to the roux. Whisk the milk mixture until it thickens enough to coat the back of a spoon.

  5. If you want your mac and cheese a little spicy, add in 1 teaspoon chili powder, or to taste.

  6. Fold 1 cup shredded Cheddar cheese into the milk mixture. Stir constantly until the cheese has melted and the sauce is smooth. Next, fold the reserved macaroni into the cheese sauce.

  7. Spoon half of the macaroni and cheese into the prepared baking pan. Sprinkle with 1/2 cup Cheddar cheese. Next, spoon the rest of the macaroni and cheese atop the Cheddar, and then top with 1/2 cup Cheddar cheese.

  8. Bake for 15 to 20 minutes, or until the cheese on top has melted. Enjoy!

Author Notes:

  1. *I like to mix and match whatever cheese in in my fridge.

  2. *I put the macaroni in boiling salted water and cook for 10 minutes. You want the mac to be al dente, and not too tender, since it will cook more during the baking process.

Cinnamon & Sugar's Notes:

  1. I halved the recipe, but this is perfect for a large group as written.

  2. I also used non-dairy cheese and non-dairy cream to accommodate a family member with dietary restrictions, with good results. However, using the "real" stuff will provide a creamier sauce.

  3. Grate your own cheese instead of using pre-grated packaged cheese, which contains starches which may inhibit the meltability of the cheese.