Whether you grew up on Kraft Macaroni and Cheese™ or a favorite family recipe, this double-cheese version will win you over. Under the crispy crumb topping is a robust, creamy blend of ingredients. Here, scallions replace onions, adding just the right amount of zing. This is a great make-ahead dish–simply reheat in the oven or microwave. Serves 4 to 6
1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
3 cups milk
10 ounces extra-sharp cheddar cheese, grated (2 1/2 cups)
3/4 cup freshly grated Parmesan cheese
1/2 cup thinly sliced scallions
Salt and freshly ground pepper
12 ounces elbow macaroni, cooked according to package directions and drained
1 cup fresh bread crumbs (about 3 slices firm-textured white bread)
1. Preheat the oven to 350°F. Butter a 2-quart baking dish.
2. In a large heavy saucepan, melt 3 tablespoons of the butter over medium heat. Stir in the flour and cook, whisking, for 1 minute. Remove from the heat and whisk in the milk.
3. Whisk the sauce well and place over medium heat. Cook, stirring often, until the sauce boils and thickens. Reduce the heat to low and cook, stirring often, for 5 minutes, to cook the flour. Add the cheddar, Parmesan, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, or to taste, stirring until the cheeses have melted. Fold in the cooked macaroni.
4. Remove from the heat.
5. Scrape the macaroni mixture into the prepared baking dish.
6. In a medium skillet, melt the remaining 1 tablespoon butter over medium heat. Add the bread crumbs and cook, stirring, for 3 minutes, or until lightly toasted. Sprinkle evenly over the macaroni and cheese.
7. Bake for 25 to 30 minutes, until bubbly and lightly browned on top.
Courtesy of Mary Engelbreit’s Queen of the Kitchen Cookbook
