Recipe Demonstrated by B.J. Foley
We've had it up to here with jacked-up mac and cheese. Where's the logic in declaring a dish the "ultimate comfort food", then tossing in everything but the kitchen sink in an effort to gussie it up?
Good sense told us to go straight to the source for the secret to mac and cheese just like Grandma used to make. That's right--we asked a Grandma.
B.J. Foley (in addition to being a rabid City of Ate fan) boasts eight "grands" and prides herself on being everything a modern grandmother should be. Instead of a wash-n-set, she's got fire engine red highlights, and she'd rather go to a show at AAC than curl up under an afghan. One thing that never changes, however, is her classic mac and cheese. It's always gooey, always full o' butter and it's always topped with crushed potato chips.
Now that's comforting.
Step 1: Prepare elbow macaroni according to package directions, stopping just shy of al dente. You'll need 4-5 cups of cooked macaroni (approximately 3 cups dry).
Step 2: Melt one whole stick of butter in a large saucepan. Add 3 tbsp. flour and stir until mixture is smooth and bubbling.
Step 3: Whisk in 3 cups of milk, one cup at a time. Add 4 oz. softened cream cheese and whisk until fully incorporated. Add ½ tsp. salt.
Step 4: Stir in one cup each shredded cheddar, swiss and brick cheese. Fold in cooked macaroni and pour mixture into a 9x13" casserole.
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Step 5: Crush a mess of potato chips (yes, that's a hammer). Toss about ¾ cup crushed chips with 1 tsp. melted butter and sprinkle over top of macaroni.
Step 6: Bake for 30 minutes. Raise oven temperature to 375 and continue baking until golden brown. Now, doesn't that look good? Maybe you should make it for your granny this Sunday...it's Grandparents Day, after all. You're welcome for the reminder.