Hello! Alchemist here again, and as you've inferred from the title, my real name is Sean. This is a recipe I make almost every week. It's one of my favorite comfort foods, and has become somewhat of a legend in my circle. I've had countless people ask for this recipe after eating it (and I always happily give it out), and I'd like to share it here.
Ingredients:
*3 tablespoons butter
*1/4 cup flour
*1 teaspoon salt
*1/2 teaspoon dry mustard
*1/4 teaspoon black pepper
*2 1/2 cups milk
*1 pound chedder cheese, grated
*1/2 pound Velveeta, cut into chunks
*1/2 pound mozzarella, grated
*1 pound elbow macaroni
*Bread crumbs
*Paprika
Directions:
Preheat oven to 350. Fill a large pot with water for the macaroni. Begin heating the water as you make the cheese mixture, simply adding the macaroni whenever the water begins boiling and keeping an eye on it while you continue with the cheese mixture. Meanwhile, place the butter in a medium or large sauce pan and melt it over low heat. While it melts, mix the flour, salt, mustard, and pepper in a small bowl. When the butter is fully melted, add the flour and spices, remove the pan from the heat, and mix until you get a consistent paste. Next, return the pan to the heat and begin adding the milk. You must add the milk in SMALL amounts, as in less than 1/4 cup at a time, and mix fully after each addition. If you add too much all at once, your flour mixture will form clumps that are very difficult to get rid of. Once all of the milk has been added, allow this mixture to simmer, stirring constantly, for about 5 minutes. Then begin adding your cheeses, but reserve a half a pound of the cheddar. How much you add at a time is unimportant, but I prefer about a handful at a time, allowing for it to melt before adding more. You can turn the heat to medium-low for this step to speed up melting. Be sure to stir often, taking care to scrape the bottom... Otherwise you will have a thick layer that settles and sticks to to the bottom. Don't forget to be watching your macaroni, which can be drained and poured into a 9x13 baking dish whenever it is ready. When all of your cheese (except the half pound of cheddar you set aside) is fully melted and mixed, pour the mixture into the pan with the macaroni and mix. Alternatively, you can put the cooked macaroni into the pan you boiled it in, add the cheese mixture to that, and mix it there before putting it in the baking dish. This just makes it easier to mix without spilling. Sprinkle the remaining cheddar evenly over the top of the dish, followed by a layer of bread crumbs. Finally, sprinkle a little paprika over the top (this is mostly for garnish). Bake at 350 for 20 to 30 minutes, or until the edges are bubbly and the bread crumbs start to brown. Remove and cool for 5 minutes before serving. Pair with chicken or steak, and I recommend a nice craft beer with it.
This dish reheats quite well... but you won't have leftovers for long. They go quick. Enjoy!
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