My Secret Recipe Club assignment this month was The Pajama Chef. This lovely blog is run by Sarah. She's an academic librarian (with a Masters degree!) with one awesome food blog. She loves running and has the most adorable wee cats. I absolutely had the most difficult time choosing just ONE recipe to make and share. I ended up picking Art Smiths Macaroni and Cheese, and boy was it delicious. I would love to try some of her gorgeous brownies too, like Chewy Peanut Butter Brownies, and Fudge Fresh Mint Brownies.
This is by far one of the best baked macaroni and cheese dishes that I have ever had. The sauce is absolutely delightfully cheesy, thick, and gooey. I love the way that this mac and cheese is prepared prior to baking, instead of just mixing all the pasta with all the sauce, the pasta and sauce is layered one over the other. Another bonus, the leftovers freeze so well!
This recipe can be prepared in advanced, covered, and refrigerated for up to 3 days before baking. Just bring to room temperature for about 30 minutes before baking, or place pan in a cold oven and let oven heat up with the dish. From the refrigerator, you’ll have to bake it at least 40-45 minutes to heat through but use your best judgment.
Art Smiths Macaroni and Cheese
450 g pasta, either macaroni or penne
4 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups milk, warmed
4 cups cheese, shredded (a mixture of cheddar and another favorite works well)
salt and pepper to taste
hot pepper sauce
1/4 cup Parmesan, grated