Aug 21, 2011
In honour of the cheese-loving title character of Mousehunt
, this creamy, rich mac and cheese recipe will make family night or any night delicious. Courtesy of Best Recipes Ever
Before you bake this, the rich mix of sauce and pasta may appear soupy. But don't be alarmed because the macaroni will soak up much of the sauce and give you a perfectly creamy yet easy-to-cut dish.
4 cups (1 L) elbow macaroni, (about 1 lb/500 g)
1/3 cup (75 mL) butter
1/3 cup (75 mL) all purpose flour
4-1/2 cups (1.125 L) 10% cream or 18% cream
3 cups (750 mL) shredded old cheddar cheese
1-1/2 tsp (7 mL) dry mustard
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground nutmeg
1 cup (250 mL) regular sour cream
2 cups (500 mL) fresh bread crumbs
1 cup (250 mL) shredded old cheddar cheese
3 tbsp (45 mL) melted butter
In large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes. Drain.
Meanwhile, in large heavy saucepan, melt butter over medium heat; add flour and cook, stirring, for 2 minutes. Gradually whisk in cream; simmer, whisking, until thickened, 8 minutes.
Add cheese, mustard, salt, pepper, and nutmeg; stir until cheese is melted. Stir in sour cream then macaroni; spread in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up 24 hours. Add 10 minutes to baking time.)
In bowl, toss together bread crumbs, cheese and butter; sprinkle over macaroni. Bake in 350°F (180°C) oven until golden and bubbly, about 40 minutes.