Old Man Marley’s Baked Mac and Cheese
Microwaveable mac and cheese? Heh... not quite the same as how my late wife used to make it. Hers bubbled in the oven —four cheeses, crust like gold. But you know... Bless those highly nutritious microwavable macaroni and cheese dinner in those little trays, the one you heat up in a couple minutes, and the people who sold it on sale. It ain’t bad when you're by yourself. Amen.
Ingredients
1 pound elbow macaroni
1 stick unsalted butter
1/3 cup flour
5 cups milk
2 large egg
2 teaspoon kosher salt
8 ounces sharp cheddar, shredded
8 ounces cheddar, shredded
8 ounces Monterey Jack, shredded
Topping:
1/4 cup Butter
1/4 cup Parmesan Cheese
6 Slices White Bread
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta for 3/4 of package cooking time.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk and allow it to come to a simmer.
Season with salt. Stir in 1/4 of the cheese. Beat the eggs in a separate bowl and temper in the eggs. Stir in remaining cheese. Fold the macaroni into the mix and pour into a 4-quart casserole dish.
Bake casserole for 10 minutes to allow top to set.
Melt butter. In a food processor, process the bread slices and Parmesan cheese to bread crumbs while drizzling in the melted butter.
Top casserole with buttered bread crumbs thoroughly. Bake for an additional 20 minutes. Remove from oven and rest for five minutes before serving.
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