cheddar

As a toddler, one of my youngest’s favorite foods is macaroni and cheese. Or as she likes to cal it “Macamoni.”  I’m not a big fan of the boxed powder neon orange macaroni and cheese. I prefer to make it myself from scratch, and it’s been a process to improve it every time I make it.  I am always looking for the ultimate creaminess coupled with that sharp taste of cheddar.

Usually I make the white gravy sauce on the stove and fold in cheddar cheese, and then pour it over the macaroni and bake it.  However, it takes forever to first make the sauce, then bake it, and I was looking for a quicker way.

This past weekend, I made “Macamoni” for my youngest’s family birthday party, and it was heavenly.  And….I skipped making the white sauce ahead of time.  Instead, I made the sauce in the macaroni pan itself. From my macaroni experiments, I’ve decided the secret ingredient that adds a whole other layer of deliciousness is whipping cream.

Once when I was in a big hurry to get dinner on the table, I was out of milk — which I did not realize until I’d already started making macaroni.  So, I threw in a couple tablespoons whipping cream to substitute for the milk, add a handful of cheese, and a shake of garlic powder.  My family raved about the taste and creaminess.  This weekend when I had some leftover whipping cream from making my cupcakes with whipping cream, I decided to add some to the macaroni and cheese.  Once again, there were raving reviews.

But least I forget, I do have another secret ingredient as well — garlic powder.  Through my experimentation with recipes, I’ve discovered that garlic and cheddar go hand in hand and bring out each other’s flavors.  Some people are addicted to butter in everything, I think I would add garlic and cheddar to just about anything if I could 😉

Creamy “Macamoni” & Cheese Casserole

Yields – 10-12 servings

16 oz pkg of macaroni shells

2 cups of shredded cheddar cheese

1 tsp garlic powder

1/2 cup butter – 8 tbs (I use Land o’Lakes olive oil and sea salt butter)

1/4 cup whipping cream

1/3 cup milk

1 egg

1/3 cup bread crumbs

1. Cook macaroni shells according to package.  Drain. 
2. Preheat oven to 350.
3. Slice up butter and add.  Allow a few minutes to melt.  Stir occasionally. 
4. Add 1 cup of shredded cheddar and garlic powder.  Add whipping cream.  Stir while it melts together. 
5. After it’s fairly well mixed, add 3/4 cup of cheddar (leave enough to sprinkle on top), and mix. While mixing, add the milk and egg.  
6. After it’s mixed and creaming, add bread crumbs. 
7. Spray casserole dish with non stock spray, and pour in macaroni casserole.
8. Top with last of cheddar cheese. 
9. Cover with foil and bake for about 20 minutes.  Remove foil for last 5 minutes.  
10. Allow to cool for about 5 minutes and serve.  
11. You can also make this ahead of time the night before.  Bake it for 20 minutes, then put directly in the fridge.  The next day, bake at 350 for an additional 20 minutes.