MAC AND CHEESE INDIVIDUAL RECIPES

Steps:

• In a medium saucepan, whisk together milk and flour and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring, until thickened (about 10 minutes). Add cheddar cheese, gouda cheese, gruyère or swiss cheese, and cayenne pepper; whisk until melted (1 minute). Add cooked elbow macaroni and stir to combine. In a small bowl, toss bread crumbs, Parmesan cheese, thyme, parsley, olive oil, salt, and pepper. Place 6 individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet; spoon 1 cup macaroni mixture into each ramekin and sprinkle each with 1/6 bread-crumb topping. Bake at 400° until topping is browned and cheese is bubbling (30-35 minutes).

Steps:

• 1. Preheat oven to 400°F.  2. Cook the macaroni for a few minutes less than the package directions; drain and set aside.  3. In a large saucepan, melt butter. Add the flour, salt, and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Sauce will thicken. 4. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Pour the cheese sauce over the macaroni. Toss well to coat. Transfer macaroni to a buttered baking dish or individual baking dishes/ramekins. Sprinkle with corn flake crumbs. Bake 20 minutes until the top is golden brown. Drizzle your favorite topping over the top. 5. Freeze for up to a month. Cook the mac & cheese as directed above. Let it cool completely before wrapping well and storing in the freezer. When you are ready to use, defrost it in the fridge overnight and then reheat in a 325°F oven for about 20 to 25 minutes before serving. Recipe published in JOY of KOSHER with Jamie Geller Shavuot 2015. Subscribe Now. Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.