Macaroni & Cheese
I have recently fallen in love with Stephen Satterfield’s “High On The Hog” on Netflix. If you haven’t seen it, I highly recommend it. Food writer Stephen Satterfield traces the origins of African-American cuisine from Africa to the low country of Charleston and Texas.
Ingredients
- 3.5 cups Whole Milk
- 1 cup Water
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Chef Vedam’s Gluten Free All-Purpose Seasoning Blend
- 1/2 tsp Garlic Powder
- 1/2 tsp Mustard Powder
- 16 oz Gluten Free Elbow Macaroni
- 4 Cups Sharp Cheddar Cheese Fresh Grated
- 2 Cups Havarti Fresh Grated
- 2 Cups Gruyere Fresh Grated
- 2 Cups Parmesan Fresh Grated
- 4-6 Tbsp Butter
Instructions
- Pour the milk and water into a medium-large pot and heat on medium heat.
- Add the salt, pepper, Chef Vedam’s All-Purpose Seasoning Blend, garlic powder, and mustard powder, and stir to incorporate. (Please note: when the milk begins to boil, it will rise in the pot and may overflow if you are not careful.)
- Add the gluten free elbow macaroni and stir.
- I like to follow what is usually listed on the macaroni package as the “Easy & Energy Saving” method, which is bringing the mixture back up to hot and allowing it to heat (slightly boil) for two minutes. Once the two minutes are done, you then cover, turn off the heat, and set a timer according to the manufacturer's instruction, MINUS TWO MINUTES. In other words, the pasta/macaroni that I use asks for 17 minutes of resting in the covered pot with no heat. I set my timer for 15 minutes instead of 17 minutes.
- When the time is done regarding the macaroni, remove the lid, and you will notice that the macaroni has absorbed most, if not all, the seasoned milk mixture.
- Spray a baking dish (a tall 9 X 9, or a 9 X 11 baking dish) with non-stick spray, or grease the baking dish with butter.
- Using a slotted spoon, place enough macaroni into the baking dish to cover the bottom of the dish.
- Place a few dollops/pats of butter onto the macaroni, and then top macaroni with some of the cheese, enough just to cover the macaroni.
- Again, using the slotted spoon, add another layer of macaroni, then top with more pats of butter, and then another layer of cheese.
- Continue this method, finishing and topping with grated cheese. If there is any milk mixture left in the pot, pour that over the macaroni.
- Place into a 350 degree preheated oven for 15 - 20 minutes.
- Allow macaroni and cheese to rest for 10 minutes before diving in.
Nutrition
Calories: 978kcalCarbohydrates: 49gProtein: 56gFat: 62gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 190mgSodium: 1583mgPotassium: 298mgFiber: 1gSugar: 6gVitamin A: 1893IUVitamin C: 1mgCalcium: 1521mgIron: 2mg
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