Friday, February 24, 2012

Quickie Mac n Cheese

Medium Chain Triglycerides, Sodium Tripolyphosphate, Artificial Flavor, Yellow #5, Yellow #6.  Mmm mmm…all the yummy goodness in the mac n cheese that comes in that little blue box!  NOT!

There is just no excuse to get that stuff.  You say it's so quick and easy to make…well, here's a mac n cheese recipe that cooks up just as fast…and with stuff you probably always have in your fridge & pantry.  The best part is that everyone in the family will like this. 

There are a few variations to the recipe if you want to change it up a bit.  Sometimes I like to add a little bit of garlic powder and onion powder.  Of course you can mix up the type of cheese you use as well.  For a grown up mac n cheese, I would opt for a nice aged gruyere cheese.  And if you have a little extra time, its nice to pour the mac n cheese into a casserole dish, sprinkle with buttered breadcrumbs and parmesan, and bake at 350 F for about 30 minutes. 

But when you're looking to make a comfort food that is quick and easy, this basic recipe is the way to go!

1 lb Pasta
3 Tb Butter
3 Tb Flour
4 c. Milk
8 oz Cheddar Cheese, shredded
1 c. Grated Pecorino Romano (or Parmesan)

Prepare pasta according to directions.

Meanwhile, Melt butter on low heat and whisk in flour.  Cook, whisking often, until the raw flour smell is gone.  Slowly whisk in milk.  Bring it to a slow simmer, whisking often.  When sauce thickens slightly, stir in cheeses.

When the pasta is ready, drain and stir into cheese sauce. 

Serve warm, cold, reheated the next day.  Like a good wine, it just gets better with time!

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