Wednesday, February 25, 2015

Benedict Mac & Cheese

As promised, I'm posting Justin's famous Mac and Cheese Recipe. Since I didn't do the cooking, I don't have a ton of photos from the cooking process. I will have to work on that in the future! Here you go:


1 pound elbow macaroni
4 cups milk
Small bundle of fresh thyme
4 cloves garlic, cut in half
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded medium white cheddar or any cheese desired
Freshly ground black pepper
1/4 cup parsley, chopped

Optional Ingredients
1 cup Bacon, cut into small pieces
1 large jalapeƱo
Feta cheese

Bring a pot of water to a boil. Add in the elbow macaroni and cook for 8 to 9 minutes. You do not want the noodles to be fully cooked. Drain the noodles. Preheat the oven to 400 degrees. In a small saucepan heat the milk with the thyme and 2 garlic cloves. Melt the butter in a large pan over medium-high heat. Whisk in the flour and cook for about 1 minute, make sure you keep stirring. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk the mixture, and cook until it is smooth. Stir in 4 cups of the cheese and continue to cook and stir until the cheese melts. Season the mixture with salt and pepper. Add the cooked macaroni and the parsley into the cheese mixture. Optional - add bacon bits and jalapeƱos into the mixture. Pour it all into a 9x13 baking dish and add the rest of the cheese on top. Optional - add feta cheese on top too Bake for 30 minutes or until cheese is bubbling.

Here are photos of the normal version and the version with all of the optional ingredients. 

Last time Justin made this he took a dish of it over to our neighbor. He returned the dish with this note :)

The recipe was adapted from something Justin & Jeremy found on the Food Network.

Again, sorry for the lack of photos here. 

1 comment:

  1. This looks AH-maaazing!! Can't wait to try this recipe!