After a bit of a hiatus, it is time for another edition of STS Cookin'. This week I bring to you my family recipe for a tailgate staple, mac and cheese. This is the basic version of it. I like to add some andouille sausage, bell peppers, onions, and celery when I'm going for a Louisiana flavor. You can also add ham, other sausage, or really anything. This recipe also stays pretty liquid because we cook everything on the stove and finish it in the oven.
Note that the pictures are from when I made a half batch this past weekend. Normally you will fill a 9x13 baking dish to the top with this recipe. I also didn't brown it in the oven because I was in a rush to a friend's place.
1 tsp. Salt
1 lbs. Elbow Macaroni
5 tbl. Butter
6 tbl. Flour
1 1/2 tsp. Dry Mustard
1/4 tsp. Red Pepper
5 cups Milk
2 cups Monterey Jack Cheese, shredded
2 cups Cheddar Cheese, shredded
Bread crumbs and brown sugar to taste
1. Cook pasta in salted water. Salt water to taste before boiling.
2. Empty pot and drain pasta. In empty pot, melt butter.
3. Add flour, red pepper, mustard, and salt and mix thoroughly. Cook for one minute until color deepens.
4. Add milk to pot slowly, mixing to incorporate everything. Bring to a boil while whisking constantly.
5. Reduce heat to medium and cook for 5 minutes until mixture has consistency of heavy cream.
6. Remove from heat and whisk in cheese. Add more cheese for a stringy mixture and reduce for a more liquidy version.
7. Return to heat on low and add in macaroni. Heat until bubbling.
8. Pour into a glass baking dish and top with brown sugar and breadcrumb mixture. Place in the oven and broil for 5 minutes or until breadcrumbs are browned.