Monday, 18 January 2016

Art Smiths Macaroni and Cheese

 There is something special about a nice big bowl of mac and cheese, and this one is my new favorite!

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

Serves 4-6

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

1. Cook pasta to according to package directions, then drain and set aside
2.While the pasta is cooking, grease a large casserole dish [a 9×13 pan works, as does any 4 quart casserole dish] and preheat oven to 180 C (350 F).
3. In a medium saucepan set over medium heat, melt the butter and whisk in the flour. Gradually whisk in the warmed milk. 
4. Bring sauce to a simmer, stirring constantly, until it begins to thicken. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and stir in half of the cheese. Season to taste with salt, pepper and hot sauce.
5. Spread a third of the pasta over the bottom of the casserole dish. Top with half of the reserved cheese and a third of the sauce. Repeat: a third of the pasta, remaining cheese, and a third of the sauce. Repeat: remaining pasta, remaining sauce. Top with Parmesan  and bake for 30 minutes, until bubbly and golden brown.


  1. I just love macaroni and cheese (who doesn't?), I have to make this for my kids again, they will love you for the reminder. :)

  2. I love a good mac n' cheese! It looks scrumptious!

  3. Who doesn't love Mac and Cheese? This looks wonderfully cheesy (though I'm not sure how I feel about the idea of layering as opposed to just mixing)

  4. glad you enjoyed this mac & cheese! :) it's one of my faves!

  5. I love the simple (and real) ingredients. Looks divine.

  6. As far as I'm concerned if its NOT cheesy, thick, and gooey, it's not worth being called mac and cheese. Love how this sounds.

  7. Oh that looks really good! My kids would LOVE it!!

  8. Mac and cheese, the ultimate comfort food - it looks amazing!

  9. Mac and cheese, the ultimate comfort food - it looks amazing!

  10. Homemade mac and cheese can't be beat. Yours looks like it turned out perfect.

  11. YUM! I LOVE homemade mac and cheese, especially once I figured out how to make the first time I tried I botched it. Fellow Group C'er