Cheese is at the center of this classic comfort food, Crusty Mac and Cheese | Food and Recipes

Like bacon, cheese makes many meals tastier. When cheese is the centerpiece of a dish, cheese lovers know it will be tasty and potentially even a little addictive.

This is the case with macaroni and cheese. Many people have a go-to mac and cheese recipe in their cooking repertoire that they pull out whenever they crave a little cheesy goodness. For those looking for a new mac and cheese recipe, “Crusty Mac and Cheese” from Neal Corman’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press) is comfort food at its finest. This version has a bit of a kick for an extra kick of flavor.

  • 1 pound elbow macaroni
  • 1⁄2 teaspoon kosher salt
  • 1⁄8 teaspoon ground white pepper
  • 1⁄2 cup chicken broth
  • 3⁄4 cup heavy cream
  • 1⁄2 tablespoon Worcestershire sauce
  • 1⁄2 tablespoon hot sauce
  • 1⁄2 tablespoon creole mustard
  • 1¼ cup Cheese Wiz®
  • 8 ounces sharp cheddar cheese, grated

1. Preheat oven to 350 F. Grease a 2-quart baking dish.

2. Boil the macaroni in a 2 liter saucepan filled with water, until al dente, or still have a little snap when you bite into them. Drain the pasta and rinse thoroughly with cold water. Put aside.

3. Combine remaining ingredients, except grated cheese, in medium saucepan over medium heat. The mixture should barely simmer. Whisk periodically. Cook 7 to 10 minutes.

4. In a large mixing bowl, mix the cheese sauce with the pasta and about a third of the grated cheese. Transfer to the baking dish, cover with the remaining grated cheese and bake covered for 10 minutes.

5. Uncover and bake an additional 15 minutes or until top is golden brown.

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