Miraculously Easy Mac & Cheese

Most pescetarians should know that we can’t eat fish all the time. High mercury levels in large fish compromise our reliance on fish for our daily intake of protein. While the benefits of eating fish seem countless, we should only allow ourselves to have it three times a week: 10 Things You Didn't Know About Tuna.

When I have a fishless meal, I tend to look for the easy fix: vegetables, pasta, and tomato sauce. Repeat x 4. But fishless dinners need not be so sad!

Macaroni and cheese should defiantly be a staple in every household's weeknight dinner routine. While it’s definitely not the healthiest meal, using whole grain pasta offers a few extra grams of protein per serving. Cheese is also a great way to secure some dairy protein throughout the day, but not necessary good for the waist line. Everything in moderation, my friends.

This recipe is based off Weelicious’ Classic Macaroni and Cheese. I've served this meal at least once to all my friends who have come over for dinner. Having made this recipe roughly 20 times, it’s become my specialty. It’s a great dish to bring to a large family gathering or a late night study session with friends.

It serves approximately 6-8 people.
Warning: this Mac & Cheese dish is highly addictive during meal times, so be sure to make extra if you’re serving a large crowd.

You’ll need:

4  tablespoons of unsalted butter
1 cup of breadcrumbs
4 1/2 cups of shredded cheddar cheese
1/4 cup of grated Parmesan cheese
3 tablespoons of flour
3 cups of milk
1/2 cup of reserved pasta water
1 pound of macaroni (shells, rotini, and cavatappi can also be used)
Dried herbs (basil, thyme, or parsley)
Pepper

Preheat the oven to 400ºF and grease a 9 by 12 inch baking dish.


Cook the pasta in salted water (only a dash is necessary) for approximately 3 minutes less than the package instructs.
I use whole wheat pasta for the extra protein. Remember to also save 1/2 cup of the pasta water.

Next, prepare the topping for the macaroni and cheese which will be sprinkled on prior to baking. Combine 1 tablespoon of melted butter, 1 cup of breadcrumbs, 1/2 cup of shredded cheddar cheese, and 1/4 cup of grated Parmesan cheese. Set aside.
Sometimes I use Italian seasoned breadcrumbs to change the flavour of the meal. Plain, seasoned, and panko bread crumbs work for this recipe.

Your pasta should be almost finished boiling. Drain the pasta and set aside, along with the 1/2 cup of reserved pasta water. 

In a large pot, melt 3 tablespoons of butter. The bigger the pot, the better since you'll be combining the cheese sauce and pasta together in the same pot. 

Then add 3 tablespoons of flour, whisking continuously over medium heat for approximately 3 minutes. 

1 cup at a time, whisk in the 3 cups of milk and bring to a boil. Reduce the heat and simmer for 3-4 minutes, whisking occasionally. The sauced should be getting thicker within 3 minutes. 

Add the 1/2 cup of reserved pasta water and 4 cups of cheddar cheese, whisking until melted. Then stir in the pasta.

Transfer your pot of glorious cheesy pasta into the 9 by 12 inch greased baking dish. Spread the mix of bread crumbs and cheese across the top and feel free to sprinkle on any dried basil, parsley, or thyme. I like to add some freshly ground pepper on the top, as well.

Bake at 400ºF for 30 minutes and let cool for about 10 minutes before serving.

Serve with some sliced tomato or a salad and enjoy!

TIP: Even if you aren't feeding an army of friends or fellow students, this dinner makes great leftovers for lunches throughout the week. Bring it to school to microwave or fry up some leftovers at home using a fry pan for some extra crispiness.

Keep an eye out for my next post on a delicious chocolate cake recipe that is an epic follow-up to this cheesy dish.