By Krista Dietrich
In this season of BBQs and tailgates, less time in the kitchen and more time outside, a delicious mac and cheese recipe is a must-have. Tampa Treasures Golden Baked Macaroni and Cheese is a home run when it comes to this delicious, cheesy crowd pleaser.
While visiting my sister and my newborn niece, I took the role of chef and housekeeper while she tended to the baby. After sleepless nights and chaotic days, putting a meal on the table was the last thing on my mind let alone my sleep-deprived sister. We both found ourselves ravished and wanting a comfort food to ease the stress of bringing a little one home for the very first time. When I decided to make macaroni and cheese to go along with simple grilled chicken and corn on the cob, my brother-in-law was all smiles. My sister Kate is a very healthy eater so any chance her husband gets to carve into some serious carbs and cheese, he’s thrilled. The recipe was incredibly easy to prepare and required ingredients that most kitchens already have on hand. It came out crispy, golden and beautifully gooey on the inside. I altered the recipe and added a cup of panko breadcrumbs for a twist and broiled the dish for a few minutes before serving to give it a nice crust. Give this tried and true classic a whirl for your upcoming Labor Day BBQ or tailgate and be sure to purchase this cookbook filled with classic recipes while supplies last. Tampa Treasures is in its last printing and less than 150 copies remain! Go to http://www.jltampa.org/cookbooks to order your cookbook!
Golden Baked Macaroni and Cheese (Tampa Treasures, pg. 63)
½ lb. macaroni
1 tablespoon butter
1 egg, beaten
1 teaspoon dry mustard
1 teaspoon salt
1 cup milk
3 cups cheese, grated (Monterey Jack or Gouda), divided
Preheat oven to 350 degrees Fahrenheit. Boil macaroni until tender; drain. Add butter and egg; stir well to mix. In separate bowl mix mustard, salt and pepper with 1 tablespoon hot water; add to macaroni mixture with milk. Add most of cheese; mix well. Lightly grease casserole dish with vegetable cooking spray; place macaroni mixture in dish; sprinkle with reserved cheese. Bake until custard is set and crusty; about 45 minutes.
8 servings, Preparation time: 20 Minutes, Cooking Time: 45 minutes
Treasure Tip: Hard cheeses such as cheddar can be frozen for up to 6 months. Freeze your left over cheeses to use in this tasty casserole.