Wednesday, August 13, 2008

Recipe: Homemade Macaroni and Cheese

My mother's macaroni and cheese is absolutely TO DIE FOR! Seriously, I would consider doing you bodily harm if you came between me and the last plate of mac'n'cheese. Because, if possible, this dish is even better microwaved the next day (or two days, if it lasts that long). But then, I feel the same way about Kraft Dinner.. except this is at least 1577x better than KD. Make it yourself tonight, and you won't be disappointed:

Mom's Patented Macaroni and Cheese


2 cups of uncooked elbow macaroni (you can use some other pastas, like wagon wheels or ditali)
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups of shredded cheddar cheese (I often only have marble cheese in the house, and it turns out decent, but a stronger, orange cheese gives better, cheesier results - replacing 1/2 cup with mozzarella is also nice)


1. Cook the macaroni.

2. Meanwhile, grate cheese. Then start the cheese sauce. This cheese sauce is also very nice on cooked broccoli or cauliflower, you just might have to half the recipe for that. Anyway, melt butter in a pot over medium heat.

3. Whisk in flour. It's going to be lumpy.

4. Slowly stir/whisk in milk. Cook and stir until thickened. My mom would constantly stir, but I have non-stick Lagostina pots, so it isn't as crucial. But make sure you don't have anything sticking to the bottom and burning. You'll definitely feel it get thicker on the spoon as you stir.

5. Remove from heat and stir in cheese. Stir until melted.

6. Drain your macaroni when al dente. Mix with the cheese sauce in a 9x12" dish. If you like, cover with breadcrumbs. I don't like breadcrumbs, so I don't do this, but my mom would. Bake at 350F for 20 min or until it's bubbling.

No comments: