Mac & Cheese
Kraft Blue Box Mac-N-Cheese got me through a lot of college and probably more after college that I’m ashamed to admit. I haven’t had it since that time. Much like rewatching the Michael Keaton Batman movies, I wish I had left it in my past as a fond memory rather than trying to enjoy as a lucid adult. It’s not great but hey, its easy!
The full measure version of this recipe is from the BA’s Best catalogue. It’s no joke. It’s delicious. It’s filling. Its guilt-ridden and it will stick to your ribs. Its adult mac-n-cheese that is 10x more comfy than you could hope a Blue Box could be.
A small note about this recipe is that I originally thought I would have to make this pasta from scratch to go the “Full Measure” but after some research I learned that would be a big mistake. You have to bake this for about 20 min and it would essentially ruin your beautiful fresh pasta. I made fresh pasta anyway because I ain’t no chump. You can find that episode here.
Regular Recipe
Credit: Kraft Original Blue Box
Time: 7-8 Minutes
Servings: About 3 (sure liz_lemon_eyeroll.gif)
Ingredients
6 c water
1 Package of Kraft Macaroni and Cheese
¼ c Milk
¼ c Margarine
Equipment Needed:
Saucepan
Strainer
Method
Bring water to a boil
Pour in dry macaroni stir occasionally and cook 7-8 minutes or until tender
Drain the water from the noodles and return to the saucepan
Add milk, margarine, and contents of cheese packet
Stir to combine
Full Measure Recipe
Credits: BA’s Best Mac-N-Cheese
Time: 45 Minutes
Servings: 4
Ingredients
4 tablespoons unsalted butter, divided
¾ cup panko bread crumbs
¼ ounce Parmesan, finely grated
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt, divided
8 ounces dried cavatappi
2 ½ cups whole milk
½ small onion, grated
1 garlic clove, finely grated
2 tablespoons all-purpose flour
4 ounces Fontina cheese, grated
4 ounces Gruyère, grated
4 ounces sharp white cheddar, grated
½ teaspoon English mustard powder
Pinch of cayenne pepper
Equipment Needed:
2 Qt Baking Dish
Sauce Pan
Large Pot
Small Pot
Whisk
Method
Preheat oven to 350°F
Melt 2 tbsp butter in a medium skillet over medium heat
Add panko and cook, stirring until light brown about 6-8 minutes
Transfer to a small bowl and toss with Parmesan, thyme leaves and ¼ tsp salt
Cook pasta in large pot of boiling salted water until barely al dente
Drain the pasta and cool while making sauce
Bring the milk to a bare simmer in a small saucepan; keep warm
Melt Remaining 2 Tbsp butter in a medium saucepan over medium high
Add onion and garlic and cook until onions are fragrant and beginning to soften
Sprinkle flour over and cook, stirring constantly with a whisk for about 1 min
Add warm milk in a few additions, whisking to combine after each addition
Bring béchamel sauce to a boil, reduce heat and simmer, stirring until thickened 6-8 minutes, should no longer feel grainy in between fingers
Add fontina, Gruyère, cheddar, mustard powder, cayenne and ¾ tsp. salt
Stir until cheese melted and sauce is smooth
Remove from heat and mix in pasta
Transfer to 2 Qt baking dish
Bake uncovered for 10 minutes
Top with bread crumb mixture and bake for 10 min or until sauce bubbles around the edges, an additional 8-10 minutes
Let cool in pan for 15 min before serving