Better Late Than Never Macaroni & Cheese

I have been having trouble posting Sunday Dinner on an actual Sunday- but I hope this hasn't deterred the culinary faithful from accepting my invitation to visit this blog. I will post weekly - even if it isn't Sunday. That's a promise, and i will work on updating on Sunday whenever possible.There will always be a link on Hysteria Lane when updated.

Well , if you ask me this one is worth the wait !
What can be better ( and easier ) than homemade Mac & Cheese ??
It is the ultimate comfort food and perfect for the whole family. And perfectly nutritious , too if you add a green salad . Presto ! A balanced meal that the kids will cheer for . And SO much prettier than the day-glow doppelganger that resides in the blue box.

You all know what I'm talking about here - i bet EVERYONE has a box or two in the pantry. Well, donate it to your favorite food bank and try making this one night - it is worth the little extra effort . Your family will thank you for it and you will love picking at it the next day when you need to eat on the fly. Leftovers are a bonus...


Macaroni & Cheese ( adapted from an America's Test Kitchen recipe)

Serves 6 to 8, or 10 to 12 as a side

Bread Crumb Topping 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces 3 tablespoons butter (cold), cut into 6 pieces Pasta and Cheese 1 pound elbow macaroni 1 tablespoon salt 5 tablespoons butter 6 tablespoons flour 1 1/2 teaspoons powdered mustard 1/4 teaspoon cayenne pepper 2 cups milk 2 tablespoons plain yogurt 8 ounces Monterey Jack cheese , shredded (2 cups) 8 ounces, cheddar cheese, shredded (2 cups) 1 teaspoon salt

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. 2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. 3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to , yogurt and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve. Yum !