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Much like bacon, cheese makes many meals more flavorful. When cheese is the centerpiece of a dish, cheese lovers know it will be tasty and potentially even a little addictive.
Such is the case with macaroni and cheese. Many people have a go-to mac and cheese recipe in their culinary repertoire that they pull out anytime they desire some cheesy goodness. For those looking for a new mac and cheese recipe, “Crusty Mac and Cheese” from Virgil’s Barbecue Road Trip Cookbook (St. Martin’s Press) by Neal Corman is comfort food at its finest. This version has a little spiciness for an added flavor kick.
Crusty Mac and Cheese
Serves 4-6
1 pound elbow macaroni
½ teaspoon kosher salt
⅛ teaspoon ground white pepper
½ cup chicken stock
¾ cup heavy cream
½ tablespoon Worcestershire sauce
½ tablespoon hot sauce
½ tablespoon Creole mustard
1¼ cup Cheese Wiz®
8 ounces sharp cheddar cheese, shredded
- Preheat the oven to 350 °F. Grease a 2-quart baking dish.
- Boil the macaroni in a 2-quart saucepan filled the water, until it is al dente, or still has some snap when you bite it. Strain the pasta and rinse thoroughly with cold water. Set aside.
- Combine the remaining ingredients, except for the shredded cheese, in a medium saucepan over medium heat. The mixture should be barely simmering. Whisk periodically. Cook for 7 to 10 minutes.
- In a large mixing bowl, combine the cheese sauce with the pasta and about one-third of the shredded cheese. Transfer to the baking dish, covering with the remaining shredded cheese, and bake covered for 10 minutes.
- Uncover and bake for 15 minutes more, or until the top is golden brown.
