Time once again for my Hanuka Mac & Cheese! This was last year’s version.
I will repeat instructions for making this:
Macaroni and Cheese My Way
1 lb. macaroni, boiled for 8 minutes or until just tender, then drained and rinsed and drained well)
4 Tbl. butter (or more), melted
1 lb. sharp cheddar, grated
1 pint half-n-half (or 1 can evaporated milk)
freshly ground black pepper
Put the well drained macaroni in a 9″x13″ pan and toss with some melted butter (enough to coat, but reserve a little for the crumb topping). Season the pasta with salt and pepper; remember that the cheese will add saltiness, so go go easy.
Mix in the grated cheese. Pour over the half-n-half or evaporated milk (or light cream or whole milk–whatever. For serving as a main dish at home I go with milk, but for a party I go with something richer).
Cover the pan with foil (nonstick foil is ideal here, but regular is okay). Bake the macaroni at 350 degrees until the cheese melts (check every 15 minutes). When the cheese looks shiny and melt-ey, take the pan out of the oven and try stirring it up. Don’t be discouraged if the cheese and cream don’t seem to be coming together at first. Keep stirring. The residual heat of the warmed dish will help melt the cheese and and the more you stir, the more it will come together as a cheese sauce.
Taste the macaroni and re-season with salt and pepper. You could add more cheese if you really like it cheesey. Bear in mind that the topping of crushed cheese crackers will add some saltiness and cheesiness.
Now make your topping. Crush some cheese crackers and toss them with melted butter. Top the macaroni with the crushed crackers.
If you are making the macaroni well ahead of serving and are planning on reheating the macaroni, leave off the topping. Reheat the macaroni without the topping and add it at the end of cooking. You just want it to warm through, not brown.