I hope your summer is going well. I can hardly believe that it’s already mid-July! Did any of you see the frenzy online earlier this week about the Kraft Macaroni and Cheese ice cream? Well… GUESS WHO SCORED A PINT?
I couldn’t stop myself. The site crashed a million times, and I didn’t think that my order had gone through, but it did!
I know some of you might be grossed out, but others might be like me and are curious. So for those of you who were wondering, it tastes exactly like Kraft Cheese sauce, only creamier and frozen. I couldn’t eat more than one bite of it.
Speaking of Macaroni and Cheese, I’m including my recipe for baked macaroni and cheese below.
Books 1-3 of the Pembury Acres Mystery Series are on sale now for $0.99! (US only)
Also, I’m participating in another great Book Funnel promo!
And now for the Macaroni and Cheese…
Jennifer Temple, the main character in the Pembury Acres Mystery series isn’t much of a cook. She’s learning, but the people of Pembury Acres would be very surprised to know that Jennifer’s “famous” baked macaroni and cheese dish really comes from Costco! Between sleuthing and raising a toddler, Jennifer takes all the help she can get.
While I appreciate and take advantage of store-made foods on occasion, I LOVE making my own macaroni and cheese. I choose to use Gruyere for its meltiness, and Cheddar for its flavor. Feel free to experiment with your own cheese combinations.
My kids enjoy it, and I hope you do too!
1lb Macaroni of your choice. I like using Cavatappi or Medium Shells
1.5 cups Gruyere Cheese (shredded)
1.5 cups Sharp Cheddar Cheese (shredded)
1 cup Half and Half
4 Tbsp. Butter
¼ cup flour
¼ Tsp. Nutmeg
Salt & Pepper to taste
1 cup Panko Breadcrumbs
½ cup parmesan cheese
1 Tbsp. garlic
4 strips thick cut bacon cooked until crispy and chopped into bits. (Optional)
2 Tbsp. Olive Oil
¼ cup cheddar cheese
¼ cup Gruyere cheese
¼ cup fresh parsley chopped (for garnish)
1. Pre-heat oven to 325 degrees F. Grease bottom and sides of a good size casserole dish.
2. Cook pasta. Make sure to drain the pasta 2 minutes before the recommended cooking time.
3. Make rue. Melt the butter (on Medium-Low) in a saucepan and add the flour. Cook stirring constantly until slightly brown and bubbling.
4. Add half and half to rue. Whisk until fully incorporated.
5. Add the Gruyere and Cheddar cheese to the hot milk mixture stir continually until fully melted.
6. When pasta and cheese sauce are done, mix them together, and pour into prepared baking dish.
7. Mix all topping ingredients together, (except parsley). Sprinkle on the macaroni and cheese.
8. Bake at 325 degrees F for 15-20 minutes or until topping is a golden brown.
9. Let sit for 5-10 minutes before serving. Top with parsley and serve!