What a great weekend! The weather was mild and wonderful, and we took a bit of a break from unpacking to just enjoy ourselves. One of the biggest seasonal attractions in Huntsville is the Galaxy of Lights show at the Botanical Gardens. It is an amazing display of Christmas and holiday lights that you can walk or drive through at night in November and December. Having never been, we wrapped Addison up in blankets and loaded her into the backpack and went to check it out. Thankfully it wasn't that cold, but even at 50 it was chilly enough to warrant sweaters and hats.
And what goes well with a festively cold night walk? Steaming hot Mac 'n Cheese of course. This recipe was given to me as part of an email recipe exchange, and I have to agree that it is easy and delicious. It makes a lot though - we are still enjoying it several days later.
Mac 'n Cheese
1 Lb box elbow macaroni (16oz)
1/2 Lb ground sausage
4 Cups milk
1 stick butter (1/2 Cup)
1/2 Cup flour
4 Cups grated Swiss cheese (can also use Gruyere)
2 Cups grated sharp cheddar cheese
1/2 tsp black pepper
1/2 tsp nutmeg
1 1/2 Cups Panko bread crumbs
Cook macaroni according to the box, to al dente or just under done. Drain and set aside
Brown the ground sausage in a pan, drain off excess fat and set aside.
Heat the milk, but do not boil.
In a Dutch oven, or large pan if you don't have a Dutch oven, melt 6 tablespoons of butter. Once butter is melted, add flour and whisk to remove clumps. Cook over low heat for 2 minutes, whisking constantly. Add the hot milk and cook for a minute or two more, until thickened and smooth (still whisking continuously). Turn off the heat. Add the cheese, pepper, and nutmeg. Mix. Add the cooked macaroni and stir well. Mix in sausage.
If you're not using a Dutch oven, pour into a 3-quart baking dish.
Meanwhile, melt butter and mix with Panko bread crumbs. Spread over the top of the macaroni mixture and put in the oven at 375 degrees until the breadcrumbs are golden brown and the cheese is bubbling.
And what goes well with a festively cold night walk? Steaming hot Mac 'n Cheese of course. This recipe was given to me as part of an email recipe exchange, and I have to agree that it is easy and delicious. It makes a lot though - we are still enjoying it several days later.
Mac 'n Cheese
1 Lb box elbow macaroni (16oz)
1/2 Lb ground sausage
4 Cups milk
1 stick butter (1/2 Cup)
1/2 Cup flour
4 Cups grated Swiss cheese (can also use Gruyere)
2 Cups grated sharp cheddar cheese
1/2 tsp black pepper
1/2 tsp nutmeg
1 1/2 Cups Panko bread crumbs
Cook macaroni according to the box, to al dente or just under done. Drain and set aside
Brown the ground sausage in a pan, drain off excess fat and set aside.
Heat the milk, but do not boil.
In a Dutch oven, or large pan if you don't have a Dutch oven, melt 6 tablespoons of butter. Once butter is melted, add flour and whisk to remove clumps. Cook over low heat for 2 minutes, whisking constantly. Add the hot milk and cook for a minute or two more, until thickened and smooth (still whisking continuously). Turn off the heat. Add the cheese, pepper, and nutmeg. Mix. Add the cooked macaroni and stir well. Mix in sausage.
If you're not using a Dutch oven, pour into a 3-quart baking dish.
Meanwhile, melt butter and mix with Panko bread crumbs. Spread over the top of the macaroni mixture and put in the oven at 375 degrees until the breadcrumbs are golden brown and the cheese is bubbling.
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