Sunday, November 29, 2009

Crusty Macaroni and Cheese


This is a tweaked version of the NYTimes recipe for mac and cheese (and one of A's favorite dishes) - I've omitted butter, salt and cayenne and halved the recipe as well while keeping the original milk measurement. Works for us, and it's incredibly simple to make. It's the cheesiest dish ever. We've had this with a bit of salad for dinner, or as a side dish at Thanksgiving.

680g mature cheddar cheese
450g dried macaroni pasta, boiled until just tender and drained
2/3c whole milk
black pepper

Heat oven to 190C. Grate cheese and set aside 1 cup for topping.

In a large bowl, toss together the pasta, cheese and black pepper to taste. Place in 9" square baking pan and evenly pour milk over the surface. Sprinkle reserved cheese on top and bake, uncovered, for 45 minutes. Raise heat to 205C and bake for 15 to 20 minutes more, until crusty on top and bottom.

1 comment:

  1. If you're making this as a main dish, I would suggest reducing the cheese factor to 400g. Made it the other day with 500g and it almost killed me. But if you're making it as a side dish to be eaten in smaller portions I think it's safe to keep it just the way it is - cheesus maximus!

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