I've put a little Kentucky twist on our society's simplest comfort food. What better comfort food could you make this week than a bowl of mac and cheese, bubbling hot from the oven? Give this a try.....add a pound of cooked/chopped bacon if you dare!
Ingredients
- 16 ounces uncooked elbow macaroni
- 4 cups shredded sharp Cheddar cheese
- 1 cup grated Parmesan cheese
- 6 cups whole milk
- 1.5 oz Kentucky bourbon
- 1/2 cup butter
- 5 tablespoons all-purpose flour
- 4 tablespoons butter
- 1 cup bread crumbs
- paprika
Directions
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt 1/2 cup of butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Add bourbon and stir in cheeses. Cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt 4 tablespoons of butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F for about 30 minutes and enjoy!
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