Macaroni and Cheese

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1 stick butter, divided use
2 cups breadcrumbs, from about 3/4 of a loaf of bread
½ cup Parmesan cheese, grated
½ lb of elbow macaroni or any pasta you like
4 tablespoons flour
3 cups milk
3 cups cheddar cheese
1 cup cooked, crumbled bacon
1 tablespoon Dijon mustard
3 tablespoons fish sauce
Salt and pepper, to taste
hot sauce, to taste

You'll Need:

Elizabeth Cooper's Pairing Recommendations:

Sierra Madre Pinot Blanc, Santa Barbara, California
Sinsans Pinot Noir, Languedoc France


1. Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish.
2. Grate enough bread to measure out 2 cups breadcrumbs. Melt 2 tablespoons butter. Combine butter, breadcrumbs and Parmesan cheese. Set aside for topping.
3. Cook macaroni according to package instructions until al dente. Drain.
4. Melt remaining 6 Tbsp butter in medium saucepan, add flour and cook for 3 minutes, whisking constantly. Slowly add milk while whisking constantly and cook until thickened, approximately 4 minutes.
5. Remove pot from heat and stir in the cheese, meat/vegetable additions, mustard, fish sauce, salt, pepper and hot sauce. Stir in macaroni.
6. Pour macaroni and cheese into the prepared casserole dish. Sprinkle evenly with the bread-cheese topping and bake for 35 to 40 minutes or until bubbly and heated through. If topping browns too quickly, cover with aluminum foil.


Cheddar and Poblano
3 cups grated cheddar cheese
1 large poblano pepper, roasted, skin and seeds removed, chopped

Comté, Caramelized Onion, and Bacon
3 cups grated comté
1 large onion, caramelized
½ cup cooked and crumbled bacon

Fontina and Ham
3 cups grated fontina
1 cup cubed ham

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