Some days you need a big helping of comfort food. There is nothing better than a big bowl of homemade macaroni and cheese. Now, I am not talking about the kind you make with a box and powdered cheese sauce. I am talking about the creamy, melt in your mouth kind of mac & cheese that will have you going back to the dish for seconds.
The recipe that I make is my take on a recipe from an old cookbook from the 40’s (Fannie Farmer’s Boston Cooking School Cookbook). It really just requires that you make a good rue and use a quality cheese. It takes a few minutes to cook up the rue but it is not complicated and the results are fantastic. The sauce is the creamiest that I have ever had. I always whip this one up for holiday meals and of course whenever I get a hankering.
The basic mac & cheese recipe is fantastic as a side dish and goes to a whole other level when you add in a few extras. With the addition of sauteed mushrooms, tomatoes, crisp bacon and some grilled chicken, the macaroni and cheese becomes a main dish that your whole family will flip over. Try this recipe for Baked Macaroni & Cheese with Bacon, Mushrooms and Chicken when you need a big helping of comfort food….you won’t be disappointed.
- 8 oz macaroni noodles
- 7 tablespoons butter, divided
- ⅓ cup flour
- 1½ cups heavy cream
- 1½ cups milk
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon mustard
- 1½ cups sharp cheddar, grated
- 1½ cups fontina cheese, grated
- ½ cup bacon, cooked crisp and crumbled
- 2 - 3 Roma tomatoes, chopped
- 8 oz mushrooms, sliced
- 1 cup grilled chicken, sliced
- ½ - ¾ cups panko breadcrumbs
- green onions for garnish
- Preheat oven to 400 degrees.
- Cook pasta according to package directions, drain and set aside.
- Sautee mushrooms in one tablespoon of butter until golden brown and set aside
- Melt 6 tablespoons of butter in large saucepan.
- Combine flour, salt, nutmeg and mustard then add to melted butter and whisk until smooth.
- Add milk and cream, stir constantly while cooking on medium high until mixture boils.
- Reduce heat to medium and continue to cook for 10 minutes while stirring constantly.
- Add cheeses and stir until melted.
- Remove from heat.
- Add cooked noodles, cooked bacon, chopped tomatoes, chicken and mushrooms to the cheese sauce and toss to coat.
- Pour into casserole dish, sprinkle with buttered breadcrumbs and bake on 400 degrees for 20 minutes.
- Serve topped with sliced green onions.
For plain mac & cheese, skip the extra ingredients added in step #9. Top with breadcrumbs and bake as listed.
Inspired by the recipe from Fannie Farmer’s Boston Cooking School Cookbook
Carrot Couscous Salad With Dates & Walnuts
This was great I made it tonight 🙂
I just made this (eating it now)…The family loves it!! Thanks for the recipe
God bless cream butter and flour. Hmmmm I am going to do it your way as I don’t like peeps changing my recipe. By the looks of the ingredients you nailed it Ken and sure it’s one of those locale lovely dishes they just won’t stay in the house share with friends share with Wine share the good times because that’s all we have. God bless the cooks that are able to open hearts with their cooking skills.
This is in my oven right now… the prep work on it is lengthy… hope it turns out well!!! 🙂
YUMMMMO!!!! This recipe was delicious!
I actually used a Mexican shredded cheese and also used 2% milk instead of heavy cream. I substituted the onions and used fresh spinach chopped and cooked with mushrooms. I used the left over rotisserie chicken from the night before and bacon we had left over from breakfast so it all came together really well.
***Mild provolone cheese or gouda work as good substitutes also.
Wanted to post a picture how mine came out… If you have facebook you will be ale to view with this link…https://www.facebook.com/photo.php?fbid=10152135733531627&set=a.10150095819511627.278833.653371626&type=1&theater¬if_t=photo_comment
SO glad you liked it…it’s a family favorite around here 🙂