After making a couple of recent dishes, I had extra cream and whole milk in the fridge I needed to use up. Luckily I had everything else on hand needed to make this macaroni and cheese. So, why not make it? This recipe, from Brown Sugar Kitchen, was in my queue and worthy of consideration. I didn’t have bread crumbs on hand, and I’m not always a fan of breadcrumbs on macaroni and cheese, so it worked out. The ginger, Worcestershire, and hot sauce added a nice unexpected but subtle flavor. I ate this alongside another dish on my to-make list: jalapeno chicken salad. That is on a regular rotation in my menu after making it a few years ago for the first time.
Macaroni & Cheese
8 oz elbow macaroni
5 Tbsp butter
2 Tbsp flour
½ tsp kosher salt
½ tsp Worcestershire sauce
½ tsp garlic
1/8 tsp grated ginger
¾ c heavy cream
¾ c whole milk
8 oz cheddar cheese, grated
pinch of ground white pepper
dash of tabasco sauce
1 c bread crumbs
Preheat the oven to 350 degrees. Butter a 2-quart baking dish. In a large pot of boiling salted water, cook the macaroni until tender, 10-12 minutes. Drain. In a large heavy bottom saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour, salt, Worcestershire sauce, garlic, and ginger until blended. Cook for 1 minute, without browning. Gradually pour in the cream and milk and whisk until combined. Cook, whisking constantly, until the sauce thickens slightly, about 10 minutes. Remove the saucepan from the heat and stir in the cheddar cheese until melted. Stir in the white pepper and tabasco sauce. Add the cooked macaroni and toss to coat. Transfer to the prepared baking dish. In a small frying pan, melt the remaining 3 tablespoons of butter over medium heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumbs over the macaroni. Bake until the sauce is bubbly and the crumbs are browned, about 25 minutes. Let rest for 10 minutes before serving.
I will make crafts and cook better 