RECIPE OF THE WEEK: Macaroni and Cheese with Buttery Crumbs

[Amy Warren, LMHC / WQ Mag Columnist]

You know when the chefs are doubling the recipe to take some home for themselves, that it's going to taste good. That's exactly what happened at Publix Apron's Cooking School this week. I hesitated to post a recipe for such a common dish...but when you taste the best, it's only
fair to share it with the rest.

Add whatever cheese you have on hand to make it even richer. We added monterey jack and edam.

Ingredients:
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 ½ cups half-and-half or whole milk
½ pound sharp Cheddar cheese, cut into 1/2-inch pieces
½ pound Colby cheese, cut into 1/2-inch pieces
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Salt and freshly ground pepper
1 pound elbow macaroni
½ pound ham, diced
3/4 cup plain dry bread crumbs

Method:
Preheat the oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.
Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce, diced ham and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.
In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the bread crumbs, season with salt and pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.

Makes 6 servings

[Debbie Amon]

I made it, it was great. I didn't put in the ham because we had it with Chicken wings. It makes a ton. You could split the recipe in half and still have enough for 6 people. I also baked it for 10 -15 min. before I put on the bread crumbs, and then I only baked a total of 30 minutes. I did it that way as I thought the crumbs would get overdone before the dish was done.

Overall - very very good.

[Amy Warren, LMHC / WQ Mag Columnist]

Great! I bet your guests will love it!

[Debbie Amon]

I am going to make this on Super Bowl Sunday. Will let you know how it is.

[Christine Harman]

I will alter this recipe by using gluten-free bread crumbs, GF ham and GF macaroni noodles and if it turns out as good as it sounds, I will add it to my gluten-free menu and offer it to our Celiac and wheat-sensitive customers!

[Julie Trigg]

I am not a cook, but I am going to try this! Thanks!