Recipes
Kathy's Baked Mac & Cheese |
About this recipe
This is my wife’s recipe (she’s Canadian). I was older when I married, so all the nice Italian girls were taken. Kathy is part French and part Irish—that’s the best I could do.
Instructions
Take a standard Canadian pot (typically undersized), and boil:
- 1 lb. elbow macaroni, to three-quarters cooked.
Drain well, and put back into the same pot. Stir in:
- 3 tbsp. butter.
Then gently mix in:
- 3 cups grated cheddar cheese (sharp or extra old),
- 1 cup grated Swiss gruyere cheese,
- 1 cooking onion (diced and previously sauted in a little butter or oil).
Pour into a greased baking dish, and set aside.
In a separate bowl, mix:
- 2 tbsp. melted butter,
- 1 cup breadcrumbs,
- ¼ cup grated Parmesan cheese (the good stuff).
Set this crumb combination aside (boy, you Canadians love to set things aside!).
Then whisk together:
- 2 large eggs (beaten)
- 2 cups whole milk,
- ½ tsp. salt and ½ tsp. black pepper.
Pour this concoction evenly over your macaroni, and then top off with your previously set-aside breadcrumb mixture. Bake at 350°F, covered, for 40 minutes. Remove lid and bake for another 20 minutes, or until nicely browned. That's it!
Notes
- You can add diced ham.
- Use the best cheese available. Lousy cheese means lousy supper.
- Instead of elbow macaroni, try a quirky-shaped one like gemelli or cavatappi.
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Don't forget to say, "Wow, this is awesome! Real Italians don't know what they're missing."
