The first snowstorm of 2018 has arrived and it was…bombogenesis! I know, that’s a big word. In case you’re not sure, it basically means that a low-pressure area rapidly deepens into a cyclone formation. You think the media could just stick with the word blizzard.
Wind, rain, sleet and snow. There was no way I was stepping foot outside into this mass wintry mix. Spending the day in thick socks and pjs, watching movies and eating everything in the pantry, that sounds bomb-o-genius if you ask me.
I guess eventually an actual meal might be considered and, of course, it’s going to be comfort food, perfect for keeping the cold at bay. Typically snow days are unplanned — I mean the weather man had been talking about snow for days but you never really know what’s going to happen until it gets here. Plus I don’t like standing in the bread and milk line holding a fancy pot roast. So I hit the stockpile in the pantry, fridge or freezer. I assess the goods and, as usual, I have an overabundance of cheese. What else is new? It just gives me all the more reason to make mac and cheese.
I typically go for an on-the-stove, no-bake, creamy cheesy mac and cheese but I’ve had a family favorite on the brain lately. It’s baked with eggs and a ton of cheese topped with a breadcrumb topping.
This recipe is my version of a family favorite, perfect served on its own or alongside some baked chicken. I recommend saving for snow days but this Ice Age weather has me craving comfort food more than ever, so I wouldn’t blame you if this became a weekly staple.
Classic Baked Mac and Cheese
3 lbs uncooked macaroni noodles
3 cups shredded sharp cheddar cheese
1 cup shredded Swiss cheese
1 8oz package cream cheese, softened
2 eggs
1/2 cup heavy cream
1-1/2 cups whole milk
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup breadcrumbs
1 tablespoon melted butter
1/2 tablespoon dried parsley
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil and cook the noodles 4 minutes less than the required time on the box (the noodles will still be on the hard side). Strain and set aside.
In a large bowl whisk together the cream cheese, milk and heavy cream until well combined. Stir in the shredded cheeses, paprika, salt and pepper. Taste for seasoning. Once the mixture is well-seasoned, stir in the 2 eggs. Stir in the partially cooked pasta.
Grease a 9 x 9 baking dish with butter. Pour in the macaroni and cheese mixture. Distribute evenly.
In a small bowl combine the bread crumbs, butter and dried parsley. Stir until well combined. Sprinkle on top of the macaroni.
Bake for 35-45 minutes. Remove from oven and let cool before serving. The macaroni will get firm as it cools.
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