Critter Concession Mac and Cheese

Mmmm - macaroni and cheese. The existense of macaroni and cheese is proof that God loves us.

When living in Seattle there were two different specialty cheese shops very close to my house, and a gourmet market with an amazing cheese department. I was in love with the cheesemongers. They let you taste - as many as you asked for! They also would pull little 'bites' of very high end cheeses and package them. Just enough to take home and taste - enough to get to know some beautiful cheeses from all over the world. I encountered Emmentaler and Gruyere, Smoked Cheddar, goat and sheep's cheeses, Feta, Maytag Blue, Irish cheddar, true Roquefort, Beecham and on two absolutely unforgettable occasions - true English Stilton. OMG. Even my children would ask for 'stinky cheese' - knowing aroma meant flavor to-die-for. We'd buy beautiful apples or pears, stand in the kitchen and devour them all.

I quite often ended up with tiny little amounts of several cheeses. What to do? Mac and Cheese! I came up with really unbelievable combinations. I loved using bow tie pasta, farafelle, rotini or whole wheats, with fabulous Bechamels using bleus, Gruyeres, the Swiss beauties....if I could melt it, it was fair game. I used hams, bacon, shellfish, chicken, spinach, fennel, apples - any and all kinds of additions. It was rare that something wasn't fabulous. With great ingredients and simple prep it's hard to go wrong.

Except with my kids. The critters - those cute little noses? Up in the air. No deal. You know what they wanted? The blue box. Really? REALLY?

Most of the time they're pretty spoiled - they're used to fresh food prepared quickly and well. But that damned blue box.... 

This is my 'concession' mac and cheese. I wanted to control the contents, and make it edible for adults. The flavor profile is close enough to the box stuff that they're happy, but comfy enough for adults to love the homemade comfort-food aspect. Rich and delicious, the ham makes it main dish. Give it a big green salad, and you're Golden!

1 lb elbow macaroni, cooked and drained

12 ounces Sharp Cheddar, grated

12 ounces Velveeta, broken into small pieces

1 stick butter, plus two tablespoons, divided

1/2 cup whole wheat flour (all purpose is ok if you have it)

1/2 cup grated yellow onion

3 cups whole milk

1 cup half and half

1 cup chopped ham

1 tbl hot sauce

1 tbl Worchestershire

1 1/2 tsp dried mustard

1 tbl salt

2 tsp fresh cracked black pepper

2 cups fresh bread crumbs

1. Prep macaroni according to package directions. Preheat oven to 350F.

2. While water is boiling and macaroni is cooking, make the Bechamel sauce. Melt the stick of butter in a large skillet or dutch oven over medium heat. Add flour and whisk to combine well. Allow to cook for a couple of minutes. This gets rid of the 'floury' flavor. Add onion, and while stirring, cook another minute or two.

3. Add half and half and milk to flour mixture, whisking constantly to avoid lumps, and stirring until smooth. Add grated cheeses, and bring just under a simmer. Add ham, hot sauce, Worchestershire, mustard and salt and pepper. 

4. Don't allow mixture to boil, but do bring to a bare simmer. All you're looking for is the tiniest movement on the surface. Stir well to combine, taste to adjust for seasoning. Re-season as necessary. Remove from heat.

5. Place cooked and drained macaroni in a 9x13 inch casserole dish. Pour cheese mixture over the top and sitr gently.

6. Melt remaining two tablespoons of butter in a small saucepan, and add fresh breadcrumbs. Stir to combine. Spread  buttered breadcrumbs over top of macaroni and cheese mixture.

7. Bake at 350F for 44 minutes, until bubbly through and golden brown and beautiful on top.