This Mac & Cheese recipe I adapted from a Betty Crocker recipe. I use cheeses with a sharper flavor. The recipe below calls for 3 Pepper Cheese, which is made by Crystal Farms. This recipe has a little bite to it & is not your average Mac & Cheese! What I love about this recipe is that you can change up your cheeses for completely different flavors (or just to use up odds & ends in the fridge!). This recipe also freezes really well & is quick to cook up in multiple batches.
Tristy's Mac & Cheese
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups milk
3/4 cup 3 Pepper shredded cheese (This is a specific cheese made by Crystal Farms)
1 1/4 cups shredded Sharp Cheddar or Monterey Jack cheese
1 can fire roasted tomatoes-drained
Top with shredded mozzarella cheese & liberally sprinkle with bread crumbs
Heat oven to 350ºF.
Cook macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir in can of drained fire roasted tomatoes & macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle top with ¼-1/2 cup mozzarella cheese & sprinkle liberally with bread crumbs. Bake uncovered 20 to 25 minutes or until bubbly.
Or: Freeze. Thaw in fridge overnight & bake at 350 25-30 minutes. You may want to wait to add bread crumbs until just before baking if freezing!
***adapted from a Betty Crocker Recipe