Definitely Not My Mother’s Mac And Cheese

My mother’s mac and cheese is something my wife and I really like and have often. I think all of us have recipes that we just revert to when we want some quick and good, but also comes with good memories. For me that is my mother’s mac and cheese and her lazy woman potatoes. Those recipes no matter how our tastes change will always taste great. When I make mac and cheese I usually make my mother’s, but sometimes I just want to do something different. Today is that day, I just wanted to make a different mac and cheese.

This morning I thought about what I could do to make a different mac and cheese. Simple thing is the cheese sauce, just normally cheddar. That I can play with, and use some other cheese added. Bread crumb topping I can play with also. Thing is when you start playing you still want everything to compliment everything else, and still taste great. So since it’s mac and cheese you think of things that go well with cheese, then what would work with pasta. Toasted cheese and onion sandwich is a treat for me so onions needed to play a part. Bread crumbs are in the mix so that also ties in with the cheese and onion. So next place my mind went was the pasta, since I was playing with it, change the pasta. Because I love cheese, small shells make sense because they will hold lots of cheese. Now I had my plan, as with any of my plans quantities come about as I am making it.

Cheese Sauce

3 cups grated old cheddar cheese

1 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

1 clove garlic minced

1/3 teaspoon dry mustard

pinch of nutmeg

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon butter

1 tablespoon flour

2 cups of milk

Make a rue with the butter, garlic, and flour. Add the milk whisking as you do. Add the salt, pepper, mustard, and nutmeg. When it has come to a boil and thickened add the cheeses a little at a time until it is all melted, set aside.

Cook 2 and 1/2 cups of small pasta shells for 7 minutes. Drain extremely well and then mix well with all the cheese sauce. Pour into a buttered casserole dish and set aside.

Topping

3/4 cup of bread crumbs

1 tablespoon parmesan cheese

2 chopped green onions

2 teaspoons melted butter

1/2 teaspoon salt

1/4 teaspoon pepper

Sliced tomatoes

Mix bread crumbs, parmesan cheese, green onion, salt, and pepper together then mix in the melted butter.

Top the mac and cheese with the tomatoes, sprinkle the bread crumb mixture over everything. Bake in a preheated 350 oven for 40 minutes and serve.

This turned out really good not only did I like it, got a”this is really good” from my wife. Will I make it again, yes someday but it may be a year or two before I do. As good as this turned out I still like my mother’s mac and cheese. This was good but it doesn’t come with memories.

About Graham Stewart

This is me on a bad day.
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3 Responses to Definitely Not My Mother’s Mac And Cheese

  1. It loos super delicious 😋 When the food comes with memories is much better though 😉

    • Yes! It was nice for a change but I will go back to my mother’s mac and cheese because of the memories. It’s like the melted cheese, not all that healthy but really really good and the memories are even better.

  2. Emily B says:

    Looks very tasty, I especially like the topping idea.

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