Power of Four Macaroni and Cheese

Power of Four mac and cheese is a great casserole to take for a party or other gathering as well. Or just eat the whole thing at home.

Why Power of Four? Four cups of milk and cheese, and four tablespoons of butter and flour. And, if you are hungry enough, four servings (but they’d be really big servings). This is my ultimate comfort food recipe and often requested by family and friends.

Software

·         1 # elbow macaroni

·         4 cups of milk, room temperature

·         4 T. unsalted butter

·         2 T. minced garlic

·         4 T. flour

·         ½ c sour cream

·         ¼ c parmesan cheese

·         1 t pepper

·         8 oz. shredded sharp cheddar

·         8 oz. shredded Mexican cheese blend

·         Panko breadcrumbs

Method

1.       Preheat the oven to 375 degrees.

2.       In a large pot, dump in the macaroni and cover with cold water until the water level is about an inch higher than the pasta. Cover and place the pot over high heat.

3.       Set out the milk to warm to room temperature. The object is not to use cold milk later.

4.       In a large, high sided skillet over medium heat, melt the butter. Once it begins to sizzle, add the minced garlic and cook for about 30 seconds, just enough to release the scent. Don’t let it burn.

5.       Whisk in the flour, creating a roux, and let it cook for 2-3 minutes or until the roux takes on a light brown color.

6.       Slowly whisk in the milk and continue whisking until the flour has dissolved. Raise the temperature to medium high and continue whisking until the milk comes to a simmer. Lower the temperature and continually whisk until the sauce thickens. This should take about 10 minutes.

7.       Remove from heat and whisk in the sour cream, parmesan cheese and pepper until well mixed.

8.       Check the pasta. The water should be at a boil (or close) and the pasta should be al dente. Drain and place into a very large bowl.

9.       Add the cheese and the sauce to the pasta bowl, mixing thoroughly. Put the mixture in a prepared pan (I like using an aluminum roaster pan, 11 ¾ x 9 ¾ x 2 1/2 inches, that has been coated with either butter or spray oil).

10.   Sprinkle a layer of Panko on top, and pop in the oven for about 35 minutes. The cheese should be bubbly, and the Panko should be lightly toasted.

11.   Remove and let it rest for about 3-5 minutes to avoid cheese burns in the mouth. Makes 8 meal-sized servings.

Variants

Wow. Where to begin? Changing up the cheese can really change to flavor if you are looking for something different. Try to keep the cheddar and mix up the second 8 ounces to your heart’s content. For a taste booster, add some cooked bacon or 8 oz. of lump crab into the final mixture before baking. I’ve also chopped up some jalapeños and added them at the same time as the garlic. Consider this recipe a tasty canvas. Make it your own with some of your favorite flavors.