National Macaroni and Cheese Day is Tuesday, July 14th. This recipe is courtesy of Chef Lorraine Platman of Sweet Lorraine's:
Breakfast All Day Mac n’ Cheez! Yields big portions for 8-16
One big batch of macaroni cheese sauce not our secret recipe
4-¬- 12 oz. cans evaporated milk
2 cups -low sodium vegetable stock
3 oz. unsalted butter
4 oz. -all purpose flour
1 tbsp kosher salt
2 oz parmesan cheese
2# shredded extra sharp cheddar cheese 1 tbsp dry mustard
Heat evaporated milk and stock, while heating-¬-melt butter over medium
Heat -whisk in flour until combined. Pour heated milk mixture into butter/flour slowly.
Whisk until smooth and fully combined. Remove from heat and add remaining Ingredients with immersion blender until smooth
Yield 8 cups
You can your one of Our favorite Bacons it’s Beelers all natural hickory or apple wood smoked or Corridor Sausage Breakfast (locally made in Eastern Market)
Take 1# of already cooked and crispy bacon and roughly chopped- keep aside
Or 1# pre cooked Corridor breakfast sausage - you can use links or bulk crumbled
Cook 2# Pasta of your choice we use Cavetelli because it holds the sauce so well.
Toss heated cheese sauce to coat pasta and put it into a casserole - top with more shredded cheddar cheese approx 8 oz bake until all combine and hot
Sprinkle with choice of sausage, bacon or both and drizzle the entire dish with real Michigan Maple syrup and dig in!
Click here for more information about Sweet Lorraine's.