Baked Macaroni & Cheese

 

I prefer to do most of my cooking and baking on the weekends when I’m not feeling rushed but after working until 7pm for the first few days of the week, all I wanted to do when I left work at my normal time today was cook a meal for hubby and I.  After bookmarking this recipe last week, I decided that tonight was the perfect night to give it a try.  It has been incredibly cold out lately and we’ve both been so busy this week.  Sometimes comfort food can make all the difference.

As usual, I pretty much followed the recipe exactly with just a couple of minor tweaks.  I used 1/2 cup of panko breadcrumbs, a mix of mild and extra-sharp cheddar, and accidentally put in double the pepper but it tasted just fine!  This is a pretty heavy mac and cheese and although the recipe states that it serves 4, I used four 7 oz ramekins as well as one 16 oz ramekin for the remaining mixture so in my opinion it’s more like 6 servings.  After eating one of the small ramekins, a small slice of Pepperidge Farm garlic bread, and enjoying a cold beer (Long Trail Ale – based in VT) alongside my meal I was absolutely stuffed.  It was delicious!