I would love to get the recipe for Piccadilly's macaroni and cheese. That always brings back good childhood memories for me. Also, I would like to surprise the family with it for the holidays.
Shana from Lawtell, Louisiana
Piccadilly Macaroni and Cheese
2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups grated extra sharp cheddar cheese
Preheat oven to 400 degrees. Cook macaroni according to package directions
and drain. Heat butter in a small saucepan over medium low heat. Stir in flour
and cook 1 minute. Use a whisk and add milk, stirring constantly, until sauce
thickens. Add salt and pepper. Beat eggs slightly and add small amount of
sauce to eggs and then add remaining egg mixture to sauce. Set aside 1/3 cup
grated cheese for top. Add one third macaroni to a buttered 2 quart casserole,
alternating layers of macaroni and cheese. Pour sauce all over and add
reserved cheese. Bake 25 to 30 minutes and serve.
I saw this recipe on television. It has become our very favorite mac n' cheese recipe of all time.
4 slices white bread, torn into quarters
2T unsalted butter, melted
1lb elbow macaroni
6T unsalted butter
1med garlic clove, minced
1t dry mustard
1/4 t cayenne pepper
6T all-purpose flour
1-3/4 cups chicken stock (or broth)
3-1/2 cups half and half (or heavy cream)
16 oz colby cheese, shredded
8 oz extra-sharp cheddar, shredded
ground black pepper
Although the classic pasta shape for this dish is elbow macaroni, any small curvaceous pasta will work.
1. For the Topping: Process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
2. For the Macaroni and Cheese: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts of water to a boil in your LARGEST Dutch oven over high heat. Stir in 1 tablespoon salt and the macaroni; cook, stirring occasionally, until al dente, about 5 minutes (it will bake for 30 minutes longer). Drain the pasta and leave it in the colander; set aside.
3. Wipe the pot dry. Add the butter and return to medium heat until melted. Add the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds. Add the flour -MEASURE VERY CAREFULLY so the sauce isn't GRAINY!!!- and cook, stirring constantly, until golden, about 1 minute.
Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5 to 8 minutes.
Off the heat, whisk in the Colby and cheddar gradually until completely melted. Season with salt and pepper to taste.
4. Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined. Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) and sprinkle with the bread-crumb topping. (Don't worry- it will look watery and runny. It will firm up nicely when baked.)
Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Remove from the oven and cool for 10 minutes before serving.
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