Well, after months of my 32-year-old oven being offline for four months, I finally got it fixed! The problem was an ignition that gave out. My Tappan 1979 36″ gas range is back online, and I wouldn’t trade it for anything* on this planet. Unless of course someone ( Wolf, Viking or Garland) would like to sponsor this blog and send me a new oven!
*You all know I had to try; Tappan, you can send me another oven as well!
Now that I’m back in business, this is just in time for my famous Baked Macaroni and Cheese recipe. I won an ad-hoc contest between my old boss and I at one of the Super Bowl parties we used to host, and my family loves it. It is a variation of my beloved mother’s recipe that she made for years and is decadent and rich.The technique is simple but exacting; you must follow to the letter the directions to this recipe. Once you master the technique, play around with it to see the endless possibilities with adding vegetables and meats.
Baked Macaroni and Cheese
1 Lb box elbow macaroni
3 cups milk ( use at least 2% milk)
3 Tbl. butter
3 Tbl. flour
1/2 cup grated parmesan ( not fresh grated; San Georgio or Kraft)
16 oz. shredded mild cheddar cheese
8 oz. monterey jack block cheese block, cubed
8 oz. extra sharp cheddar cheese block, cubed
1/4 tsp. ground white pepper
dash of cayenne (optional)
8 oz. shredded sharp cheddar (optional)
Cook macaroni in boiling water for 6 minutes, then drain and run cold water over macaroni to stop cooking. Set aside.
Heat milk in a saucepot until warm. Do not scorch. In a heavy bottomed pot ( 4 qt.) melt butter over medium heat. Add flour and mix with wire whisk until all lumps of flour are gone, about 3 or 4 minutes.
**do not allow butter/flour mixture to brown. You will have to start over if it does** If mixture gets too hot, lower heat.
Add milk all at once to roux and stir until well blended. Continue to stir until edges of milk start to bubble. Lower heat to lowest setting.
**The next steps are important. If this sauce burns or breaks (separates), you will have to start over. Follow to the letter.
Add one handful of shredded mild cheddar cheese to milk mixture. Whisk in with wire whisk until completely melted. Add another handful of cheese and repeat. Do this until all of the mild cheese is in the sauce. Repeat with the Parmesan cheese. Add white pepper, cayenne pepper and taste. Add a little salt if needed, but no more than 1/2 teaspoon.
Put cooked macaroni and cubed cheese in a large bowl. Toss with cheese sauce until all pasta is coated. Butter a 10 x 12 dish and add macaroni mixture. Top with shredded sharp cheese, cover with foil and bake in a 350 degree oven until bubbly ( about 45 minutes). Uncover and bake for another 10 – 15 minutes or until brown.
Let rest for at least 20 minutes, then serve.