This week’s recipe is a classic and family-favorite! This is an old family recipe we first developed after my husband was involved in an accident on a motorcycle. He ended up with a pretty serious back injury that left him out of work for about six months while he recuperated. During that time, all he wanted to eat was macaroni and cheese, so I had some time to perfect the recipe.
Before that, we were guilty of usually eating boxed macaroni and cheese or the frozen stuff. But nothing beat the homemade macaroni and cheese my mother used to make on my birthday every year. She passed away a couple of years after my husband and I got married, and I never ended up getting the recipe from her, so I spent a lot of those six months trying to replicate her famous recipe.
Now that it has been perfected, my family eats this fantastic mac and cheese recipe at least once per week, sometimes more! I hope you enjoy it as much as my family does.
1 lb. dry elbow macaroni
6 oz. sliced mozzarella cheese
¾ cup of grated cheddar cheese
1 cup of grated parmesan cheese
1 tbsp of chicken bouillon or vegetable stock powder
1 ¾ cup of butter
4 ½ cups of milk
4 cloves crushed garlic
1 tbsp cornstarch
⅔ cup Panko breadcrumbs
Salt and pepper to taste
- Preheat the oven to 375℉
- Start by boiling your uncooked pasta. Add salt to the water for taste. Make sure that you only cook your pasta al dente. Once cooked, drain the pasta and rinse with cold water. Set pasta aside.
- Begin making your crispy breadcrumb topping. Melt 2 tbsp of butter in a pan over medium heat. Add your breadcrumbs and stir. Cook until breadcrumbs are golden brown in color. Set aside.
- Begin making sauce by melting ¼ cup of butter. Add your crushed garlic and saute.
- Whisk flour into the butter mixture for 2 minutes.
- Reduce heat and whisk in 4 cups of milk and bring to a boil. The mixture should begin to thicken.
- In a separate bowl, combine cornstarch and ½ cup of milk.
- Whisk in the cornstarch mixture to the butter/flour mixture and stir. Add in your salt, pepper, and stock powder of your choice.
- Remove from heat and add the mozzarella slices, cheddar cheese, and ¾ cup of parmesan cheese. Stir until all cheese is melted.
- Combine al dente pasta with sauce until thoroughly coated.
- Pour pasta and sauce into a baking pan and add your breadcrumbs over the top of it along with the rest of your parmesan cheese.
- Broil on high for 10-15 minutes or until you notice the sauce bubbling.
- Cool slightly, and serve.