Now, I’m not talking about fast food or diet food, I’m talking about the recipe I created for macaroni and cheese and it is sinful, having Fontina, cheddar and fresh parmesan cheese with a velvety creamy base.
Kraft Macaroni and Cheese, ‘dinner in a box,’ hit the grocery shelves in 1937, making an instant hit. World War II boosted its ratings when rationing took hold and meat and milk products were rationed. Rosie the Riveter had to fill in at the workplace for men who were at war so; this was the perfect food to prepare for an evening meal. Since then, the number of recipes for macaroni and cheese are probably impossible to count but most of us like the basic dish.
We love macaroni and cheese from scratch and this is definitely not your kids’ macaroni and cheese, it’s the adult version! It is a creamy, custardy macaroni and cheese. You do not have to make a roux for this as it is like custard with the eggs, milk and spices being whisked together and poured over the macaroni. It’s great as a side dish or for lunch or a meatless supper.
This is comfort food for the soul at its best and is spot on delicious! It is sinful!
Sinful 3-Cheese Macaroni and Cheese
2 cps. raw macaroni
2 cps. Fontina cheese, grated
2 cps. sharp cheddar cheese, grated
¼ cup onion, finely chopped
1 1/2 cps. whole milk
1 t. salt
¼ t. fresh ground pepper
1/8 t. ground nutmeg
½ t. paprika
1 t. dry mustard
1 1/3 cup fresh parmesan cheese, grated
¼ t. cayenne
Grease 2 pt. baking dish.
Cook macaroni in boiling salted water until al dente, about 6 0r 7 minutes, drain well.
In baking dish, layer macaroni, onion, Fontina and cheddar cheese.
Whisk together eggs, milk, salt, pepper, nutmeg, paprika and dry mustard.
Pour over macaroni mixture.
Spread parmesan cheese over top and sprinkle with cayenne.
Bake at 350 degrees for 30-40 minutes until it is set and bubbly and a knife will come out clean.