Happy Monday! On this chilly day, consider making some comfort food to warm up. Skip the boxed stuff and try this out-of-the-box recipe from The Junior League of Houston’s Peace Meals cookbook. Originally published in our January 2015 Cooking Buzz column, kids and adults alike will love it. Serve it with a simple salad or some green veggies on the side and enjoy!
Be sure to share your favorite recipes with us and check back here every Monday for our weekly recipe pick.
“Out of the Box” Macaroni and Cheese
Play with the cheeses in this recipe – try aged cheddar, goat cheese or Emmenthaler. For adult tastes, consider adding prosciutto and peas.
From Peace Meals
5½ tablespoons butter, divided
¾ cup panko bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese
¼ cup plus 2 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon coarse salt
1⁄8 teaspoon freshly ground black pepper
8 ounces finely shredded Gruyére cheese
¾ cup mascarpone cheese
½ pound (8 ounces) cavatappi or other hollow pasta
Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Meanwhile, in a small saucepan, melt 2½ tablespoons of the butter over low heat. Add the panko and Parmigiano-Reggiano cheese, toss well and set aside. Melt the remaining 3 tablespoons of butter in a large saucepan over low heat. Add the flour and stir frequently for 5 minutes, not letting the flour brown. Gradually whisk in the milk and cook for 5 minutes, whisking constantly. Add the salt, pepper, Gruyére and mascarpone, and continue to whisk until the cheese melts; remove from heat (mixture may be thin). Add the pasta to the boiling water and cook until al dente, about 8 minutes. Drain the pasta and return to the pot; pour the cheese sauce over the pasta and mix well. Pour the pasta mixture into a 9- by 13-inch baking dish and sprinkle with the panko mixture. Bake until golden brown and bubbly, about 30 to 45 minutes. Serves 4 to 6.