…every pantry has a story
Any day is good day for Mac & Cheese, one of the ultimate comfort foods. It will fix your mood, or set your stomach right if there may or may not have been some type of “over indulgence” the night before. Growing up Mac & Cheese was a Friday night staple, along with cornmeal breaded flounder and stewed tomatoes. I really like it with stewed tomatoes, today I used fire-roasted tomatoes on the side which was a great match as well. For those who do not like tomatoes (although consume quantities of salsa, ketchup, pizza, or spaghetti sauce) even eating this plain is gooey warm goodness.
It is a very simple dish to make, basically a medium white sauce dressed up. It’s best to prep as much ahead of time for this which may seem like a lot of work but it all comes together really fast. I use Panko bread crumbs when you are buying them check the Asian food section for some comparison shopping. In my local store the Progresso Panko crumbs in the baking aisle were $3.91, the Kikoman Panko in the Asian section $1.99. I know you would think the opposite would be true. For the dry mustard I use Coleman’s although it is pricey the strong tangy flavor it adds is money well spent.
Butter a 9 inch square pan, pre-heat oven to 325.
Cook macaroni according to package directions. Melt 2 TBL butter and toss with the breadcrumbs set aside. Over medium high heat melt 6 TBL butter in a large pot whisk in flour to form a roux cooking for about 3 minutes, whisk in mustard. Slowly add milk while constantly stirring (to prevent lumps), when the mixture begins to thicken whisk about 1/2 cup of the hot mixture into the bowl with the beaten eggs to temper them, then add eggs to base mixture. Stir in shredded cheese until it is melted, mix with the cooked macaroni, pour into prepared dish. Spread buttered bread crumbs over the top of the macaroni & cheese.
Bake uncovered for about 25 minutes or until bubbly and browned.