Baked Macaroni and Cheese
Kamillah Hanks, District 49:
Arlington, Clifton, Clove Lakes, Concord, Elm Park, Graniteville, Livingston, Mariners Harbor, New Brighton, Port Richmond, Randall Manor, Rosebank, St. George, Snug Harbor, Silver Lake, Stapleton, Sunnyside, West Brighton and Tompkinsville
Every culture has dishes that define them; whether it's an Italian Sunday sauce, Spanish rice and beans, or a traditional Irish Shepherd's Pie. And everyone knows which household or family member made it the best. In my family, there was always a competition to see who made the best baked macaroni and cheese. Since my mom was never, ever considered a good cook (hope she doesn’t read this) I was determined to become an excellent cook. For years, growing up I always thought this dish was simple; elbow just macaroni, milk and grated cheese. But it’s so much more…a good mac and cheese brings comfort, warmth, and memories of family.
Ingredients
1 teaspoon salt
1 box of pasta, small shells or elbow macaroni (I recommend Barilla brand)
2 tablespoons butter
2 eggs, beaten
1/2 cup diced onions
2 tablespoons flour
1 teaspoon dijon mustard (Grey Poupon - bam!)
2 1/2 cups whole milk
2 1/2 cups shredded extra sharp cheese (I recommend Cracker Barrel)
1/4 cup freshly grated parmesan cheese (yum!)
1 bay leaf (trust me!)
1/4 cup bread crumbs
Salt and pepper to taste
Optional but fabulous: 1 cup cooked bacon or pancetta
Directions
Preheat the oven to 350 degrees.
Spray a 9x13 pan with non-stick spray and set aside.
Add 4 cups of water and the salt to a large pot; bring to a boil.
Add pasta and cook according to package instructions until al dente. Drain and set aside.
If you're going to add bacon or pancetta to your recipe (which I highly recommend!), cook the bacon or diced pancetta first. Cook in a large saucepan over medium-high heat. Drain the grease, leaving a bit for flavor. Set aside.
In a large saucepan, melt butter, onions, and mustard over medium heat.
Add the flour and stir with a whisk for about 2 minutes, until the mixture turns into a thick paste.
Add 1/2 cup whole milk and the bay leaf and stir until the sauce thickens.
Fold in the eggs and add salt and pepper to taste.
Add cheddar cheese and the remaining 2 cups of milk and stir until it melts. Add parmesan cheese to the mixture.
Add bacon or pancetta, if you are including it. Stir well to mix the flavors.
Add the pasta and mix until it is completely coated in sauce. Remove the bay leaf.
Pour the mac and cheese into the pan and sprinkle breadcrumbs on top.
Bake uncovered in a preheated oven for 30 minutes or until the edges have browned.
Remove from the oven and let cool for 10 minutes before enjoying.