Mom’s Mac ‘n Cheese
Following the comfort food trend from last week, tonight was a mac 'n cheese night. The best I've had is my mom's (biased, of course, like every other kid, right?), but Jamie agrees with me and really enjoys it as well. It's pretty simple to make, and baked mac 'n cheese is just way better than boxed, IMO–baked has a different texture altogether. It's even better a day or two after, reheated. Here's the recipe:
- 2 T butter
- 2 T flour
- 1 t salt
- 1 t dry mustard
- 2 1/2 c milk
- 8 oz shredded or cubed cheese (We like Cabot Extra Sharp)
- 8 oz elbow macaroni (We like Trader Joe's whole wheat rotelle–extra fiber!)
- 1/4 c Italian bread crumbs
Melt the butter in a saucier or saucepan. Remove from the heat and blend in the flour, salt, & mustard. (You're making a roux…) Add milk and heat, stirring constantly until the sauce thickens a little and is smooth. Add 3/4 of the cheese and heat until it melts, stirring occasionally. Meanwhile cook the pasta as directed and rain. Combine with the sauce in a 2 quart casserole. Top with the rest of the cheese and bread crumbs. Bake at 375 deg for about 20-25 minutes, or until nicely browned and bubbly. Makes at least 6 servings.
Seriously, you can't even taste the whole wheat pasta! Give it a try, you can claim it's health food…heh sorta.
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