Are You Kinda Cheesy? Make My Favorite Mac & Cheese Recipe This Weekend....It's So Easy!!

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It’s 29° in the Hamptons and there is a dusting of powdery white snow on the farm field behind our house, what could be more apropos than lighting a crackling fire with some white pine and baking up a batch of delicious Mac & Cheese served with a roasted chicken for some Friday night comfort food~ oh and Lana Del Rey’s new album will be playing while I cook!.

Making the Mac is a snap with William Sonoma’s Mac & Cheese Starter. Here’s the recipe:  Simply add grated cheese to the thick, creamy sauce and stir in your cooked macaroni [I like oversized pasta like the one below], then bake until golden and bubbly! Serve in pretty pasta bowls like the ones below from Willliams Sonoma. [Poisson Pasta Bowls, set of 4; $69.95]

Ingredients:

  • 1 jar (33.5 oz.) mac & cheese starter
  • 5 1/2 cups shredded sharp cheddar cheese
  • 1 lb. elbow macaroni, cooked until al dente and drained
  • 2 cups coarse bread crumbs, lightly toasted

Directions:

Preheat an oven to 350°F.

Pour the starter into a large ovenproof sauté pan, place over medium heat and heat, stirring occasionally, until bubbly, 3 to 5 minutes. Add 4 cups of the cheese and stir until melted. Add the macaroni and stir until well combined. Sprinkle the top evenly with the remaining 1 1/2 cups cheese and the bread crumbs.

Transfer to the oven and bake until the cheese is bubbly and the bread crumbs are golden, 20 to 25 minutes. Let stand for 10 minutes before serving. Serves 8 to 10. Enjoy!!

 

*Recipe and images courtesy of the Williams-Sonoma Kitchen