Nan’s Baked Mac & Cheese with Turmeric
Nan’s Baked Mac & Cheese
As a Southern girl, Mac & Cheese was a staple in my diet. I loved going out to eat anywhere they made it because it was always so good.
But…
My mother made horrific mac & cheese. No lie. Here’s why: she cooked the elbows, and after draining them, put them back in the pot, poured in some milk, a few pats of butter, and then dumped in shredded blocked cheese that she would grate after the noodles were cooked, and stirred some. By the time the cheese hit the noodles, the noodles were lukewarm, at best; aka, the cheese never melted.
No baking. Not even a decent one pot meal idea.
Tragic.
I didn’t know any different (other than eating out, and I simply assumed there were different ways to make such dish), so it was fine. It wasn’t my favorite meal, by any stretch of the imagination, but I also didn’t hate it.
Until….
The first time I met my husband’s maternal Grandmother, and tasted her Mac & Cheese, I wanted to cry it was so good. Like roll my eyes in the back of my head so flickin’ good. I think I probably ate myself into a food coma that night.
And then I realized how much I loathed my mother’s mac & cheese.
I remember the moment my father tasted baked Mac & Cheese when he lived with us for a short stint - as he was scooping it from a piping hot, straight outta the oven dish, he quizzically asked, ”What is this?” To which, I gently replied, “The way Mac & Cheese should be.” Indeed, he fell in love with it, realizing how deprived he’d been of the ‘real deal’.
In other words, he realized how much he disliked his wife’s mac & cheese.
I dunno if it’s a New England thing or just my husband’s Grandmother was a true cooking gem (she was a gem in sooooo many ways), but this Baked Mac & Cheese wins over everyone. My kids even tell their friends, “My mom makes the best Mac & Cheese!” Their friends doubt, come to dinner, and then tell me, “When Reed/McKenna said you made the best Mac & Cheese, I didn’t believe them…but they were right!”
Win. Win.
I’ve been looking for ways to incorporate Turmeric into my recipes and my diet - it has natural anti-inflammatory, antimicrobial, and antioxidant properties which are very beneficial to your body. ** And Origine’s Turmeric is organic and sustainably sourced, so you know you’re getting the best possible goodness!
** Disclaimer: I offer these statements as simple, well known health benefits, but I know from experience with friends and family, if you’re on certain medications, especially for cancer treatment, please see a medical professional before taking turmeric supplements, as it may interfere with certain medications. I am no where near a doctor, and this is not medical advice.
As I ventured into my last Mac & Cheese session, I wondered what if I added a bit of turmeric to the recipe to get that mini health boost? I typically use Cabot Sharp White Cheddar Cheese, so the turmeric made the resulting batch of Mac & Cheese a brilliant mustard color, but there was no change in taste whatsoever. My family chuckled at the vivid color, but gave their approval to the addition of the turmeric.
* As for the cheese, I typically use a mixture of sharp white cheddar and a bit of mozzarella, but often use whatever I have on hand. Gruyere is super decadent and yummy, but I always have some form of cheddar or cheddar mix on hand. The mixed taco cheese is even good in this! The original recipe calls for 2 cups grated cheese, but I typically add 3 or more cups. The more you add, the thicker the cheese sauce will be.
This recipe easily doubles for a larger crowd or for leftovers (which are equally delish!). Just use a 4 qt. dish and double all the ingredients!
Cheesy, with a layer of crunchy breadcrumbs on top…comfort food at its absolute finest! And with a hit of antioxidant boost also!
Nan’s Baked Mac & Cheese with Turmeric
Ingredients:
8 oz. cooked macaroni elbows, or rotini work well
2 tbsp butter
1/4 cup flour
1 tsp salt
1/2 - 1 tsp Origine Turmeric
1/2 tsp dry mustard
1/4 tsp pepper
2 1/2 cups milk (any percentage)
2-3 cups grated cheese ** see note above
unseasoned breadcrumbs to top (optional, but worth it! The crunch they add is lovely!)
Instructions:
Preheat oven to 375F.
Spray a 2 qt. baking dish with non-stick cooking spray and set aside.
Cook macaroni/rotini according to package. Once cooked, drain noodles and dump into prepared baking dish. Spread noodles in an even layer, and set aside.
While noodles are cooking, put butter in 3 qt. saucepan with salt, pepper, turmeric, and dry mustard, and melt butter over low heat.
When butter is melted, immediately sprinkle flour over top and whisk until you have a thick paste. This helps cook the flour.
Once you have a thick paste, slowly pour in the milk, whisking as you do so.
Raise stove temperature to medium - medium low, and continue to whisk until the flour is smoothly incorporated into the milk. Watch this closely and whisk often to prevent burning to bottom of pan.
Continue to cook on medium - medium low, stirring frequently to prevent sticking.
As milk mixture thickens, add grated cheese. ** see above note on cheese
Continue to cook, stirring often, until cheese is fully melted.
Once cheese is fully melted, remove from heat and pour cheese sauce over cooked noodles, and mix to fully incorporate cheese sauce into the noodles.
If using breadcrumbs, sprinkle these over top of dish.
Place baking dish in a preheated oven on the top or middle rack, and bake for 25 minutes or until cheese is bubbly and the edges look brown.
Enjoy!
If you have leftovers, cover and refrigerate for no more than 3 days.
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Items to make this recipe fun, easy & delicious:
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