The team from Every Fiber Coffee, in Seaford, recently joined us in the DelmarvaLife Kitchen.
Chef Matt Jenkins showed us how to make his “Mom’s Mac & Cheese.” A revised version of the recipe is below (the “magic” powder is a secret!)
Mac & Cheese
1 lb. elbow macaroni
3 C. shredded cheddar
1 C. bread crumbs
1/2 lb. butter
1 C. heavy cream
Cook the elbow macaroni to a little past al dente. Drain, then place a layer of noodles in a 13×9 x 2 1/2 inch baking pan. Cover those noodles with four slices of thin cheddar. Add layer of shredded cheese. Repeat this process two times, adding your favorite seasoning in between the layers. Melt butter and add bread crumbs. Layer on top. Add heavy cream over top of dish. Bake at 375 degrees for 20 – 25 minutes. Enjoy!