If you’re like me and Alexandra, you sometimes crave the guilty pleasures, the meals that remind you of childhood and are always delicious. We had one of those days yesterday; nothing sounded right, until I mentioned Macaroni and Cheese. Enjoy this recipe in your pajamas, with the TV on – ideally tuned into a Caps playoff hockey game, and your favorite beer close-by.
Total Spend – $14
Serves – 4-5 people, plus leftovers
- 1 cup grated Sharp Cheddar Cheese
- 1 cup grated Fontina Cheese
- 1 cup grated Provolone Cheese
- 1/2 cup grated Parmesean cheese
- 1/4 cup bread crumbs
- 2 cups milk (I used 2% and it was fine)
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 lb Rotelle pasta
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- a pinch of cayenne pepper
- salt and pepper to taste
- Preheat oven to 350 degrees.
- In a large pot, bring water to a boil. Drop Rotelle pasta in and leave until a few minutes before al dente. Drain pasta, let sit.
- In another pot, melt butter.
- Add flour and cook, stirring continuously, for a few minutes to remove flour-taste.
- Pour in milk, stir until it begins to thicken.
- Add Cheddar, Fontina, and Provolone, stirring until they are all melted.
- Add nutmeg, paprika, cayenne, salt and cracked black pepper to taste. Turn off heat.
- Add drained pasta to mixture, then pour everything into an oven baking pan.
- In separate bowl, combine Parmesan and Bread Crumbs. Add a bit of salt and pepper to taste.
- Sprinkle mixture over mac and cheese, covering every inch of the dish.
- Bake in oven for 30 minutes, or until top is golden-brown. Remove from oven, let chill for a few minutes.
- Serve and enjoy!
Seriously, go grab a beer and make sure you watch a Caps hockey game. Thats how awesome this recipe is, best served while watching Playoff Hockey.