Aunt Anna’s Baked Macaroni & Cheese

I had a great-aunt who made amazing macaroni and cheese.  Well, honestly, everything she made was amazing.  This recipe is based on a discussion I had with her when I was about 12 years old, and I’ve included aspects of that discussion every time I’ve made macaroni and cheese since.

Prepped for the Oven

Ingredients:

24-32 oz elbow macaroni

16 tbls butter (2 sticks)

16 tbls flour, all purpose

6 cups hot milk

6 tablespoons sweet paprika (not hot, not smoked)

6 tablespoons Black pepper,

salt to taste

4 tablespoons dry mustard

8 ounces sharp aged cheddar

8 ounces gruyere cheese

4 ounces shredded romano cheese

2 15 ounce containers of ricotta cheese

2 eggs

Breadcrumbs

2 Dishes full

Directions:

Cook macaroni in salted boiling water for 8 minutes, or until al dente.  You want it slightly undercooked.  Drain and set aside.

Melt the butter in a large saucepan, and whisk in the flour to make a roué.  Heat the milk in the microwave.  Stir in the hot milk and whisk constantly until thick, seasoning with pepper and salt.

Grate the cheese and add 3/4s of the cheddar and romano to the sauce, stirring slowly over low heat until absorbed by the sauce.  Remove from heat.

Combine the ricotta, the eggs, the dry mustard, and the paprika.

Add the macaroni to a large mixing bowl.  Stir in the cheese sauce.  Add the ricotta mixture and combine thoroughly.  Spoon all this into a large casserole dish; cover with breadcrumbs; and bake at 375 degrees for 30 minutes.

Ready to Serve

This recipe filled 2 9’x13’ casserole dishes, as you can see.

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3 Responses to “Aunt Anna’s Baked Macaroni & Cheese”

  1. kitsapFG Says:

    Homemade macaroni and cheese is a favorite at our house. I have this exact same recipe (very minor differences) and it is always gobbled up. I also make a fast stove top macaroni and cheese that is quite tasty as a side dish with grilled steaks or baked pork chops with tangy barbeque sauce. Yum!

  2. Paige Says:

    Hi Cousin O’Mine,

    Just thought to check in this Spring and am quite impressed at how much you’ve already done this year. Your lettuce is just gorgeous!

    I’ve really gotten a late start this year. For some reason, the Spring really snuck up on me. I did get all of my tomato and pepper seeds in the greenhouse by the second weekend in March. Most of the tomatoes have sprouted, but some of them don’t seem as vigorous as the ones I’ve had in the past.

    It could be the quality of the seed. I took a chance on a small seed company this year that packages small quantities (10 seeds each) of heirloom seeds so that I could try out ten different varieties of heirlooms without breaking the bank. Heck, it’s all just a big experiment this year. I’m just not going to beat myself up if it doesn’t work.

    I was thinking about you guys/gal this past week. I hope you’re doing well! Pass some love on to your dear offspring! I would like to see him the next time he makes his way down. Even if he is scraggly! Heck, he and my long haired thirteen year old might find something in common now that they’re older and all rebellious and such.)

    Much love and happy growing!

    • foodgardenkitchen Says:

      Hey back! Thanks for dropping by!

      Heirlooms often don’t perform at the same level as hybrids, which is one of the reasons hybrids were developed. We’ve had mixed results, and have learned to stay away from some of the heirlooms that don’t perform well in this area. And we grow a few hybrids like Better Boy tomatoes. Speaking of hybrids, the offspring cut his hair, shaved, and has been giving me weekly updates — all hope is not lost that he may turn out civilized.

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