Homemade Mac n Cheese with Buttered Bread Crumbs
This recipe will make you throw all those boxes of mac and powdered cheese away. Kirsten Newman Teissier’s Grandmother Meme made this version of the American classic for her as a child. Kirsten makes it when she craves the comfort that only rich and cheesy ” from-scratch” mac and cheese can give—especially during Chicago winters! Luckily, she is very generous and I am often the beneficiary of her grandmother’s recipe that is topped with toasted buttered bread crumbs. Meme’s one word of advice is to take the time to grate the cheese just before mixing with the hot pasta—don’t be tempted to buy grated cheese, it won’t taste near as good. I couldn’t agree more!
1 16 oz. package dried ziti or favorite dried pasta
1 pound extra-sharp cheddar cheese (preferably white)
1 cup grated parmesan cheese
Kosher or Sea salt to taste
Freshly ground pepper to taste
2 cups whole milk
1/3 cup Homemade Bread Crumbs (recipe below)
2 tablespoons butter
Preheat the oven to 400ºF. Follow the instructions on the box of ziti for al dente pasta. While the ziti is cooking, grate the extra-sharp cheddar cheese. When ziti is al dente, drain it in a colander; shake the colander until there is no excess water. While the ziti is still hot, put it in a large bowl and mix with both grated cheeses. Add salt and pepper to taste. Place the mixture in a 3 quart soufflé dish. Pour the milk over the mixture until it is about a “pinky” finger from the top. Sprinkle the bread crumbs on top. Slice the butter into thin slices and place on top of the bread crumbs. Place in the oven for 45-60 minutes or until the milk has evaporated and the bread crumbs are browned. Serve warm.
Homemade Bread Crumbs:
¼ loaf of stale Italian or French bread
½ teaspoon salt
½ teaspoon fresh ground pepper
½ teaspoon minced dried garlic
½ teaspoon mixed Italian seasonings
In either a food processor or a chopper, break the stale Italian bread into pieces and process using the fitted blade. Add the seasonings. Blend until well combined and has a fine consistency.
Note: This recipe was written for the oven, but can be “baked” on the grill. Set on Indirect/Medium Heat.