I promise that someday I won't put up so many carb-loaded comfort foods. But, I'm pregnant, it's winter, and we're right in the middle of the Holidays - so, probably not for a little while.This is a great recipe. It's pretty fast, kids and husbands love it, and it makes for great left-overs too.
Ingredients
1 lb elbow macaroni
salt - for water and 1T measured
5 T butter
6 T all-purpose flour
1 1/2 t dry mustard
1/4 t cayenne (optional)
5 Cups Milk (I use whole because I'm not afraid)
8 ounces Sharp cheddar cheese, shredded - 2 cups
8 ounces Monterey Jack cheese, shredded - 2 cups
*get the blocks of cheese and shred yourself if you can - it makes it a lot better
Method
Cook macaroni according to instructions on the package, using lots of salt and lots of water so the pasta has room to move around. Stir the pasta frequently through the cooking process - I have found that macaroni has a tendency to stick to the bottom and clump together.
Drain the pasta, put aside in another bowl - stirring every once in a while to prevent clumping.
In your empty pot melt the butter over medium-high heat until it is foaming, and whisk in flour, mustard and cayenne - continue to whisk constantly as you let the mixture cook, and deepen in color - 1 minute.
Continue whisking as you gradually add the milk. The mixture will clump up, but just keep whisking until it is smooth, bring to a full boil, then reduce heat to medium, whisking occasionally until the mixture is thickened to a heavy cream consistency.
Turn off the heat and stir in 1 T salt, and the cheeses until all is incorporated and smooth.
Add the pasta, and turn the heat back on to medium-low, cooking together until the whole mixture is hot and steaming - about 5 minutes.
Serve immediately.
Make sure you read the instructions through before you begin, and have all of your ingredients measured and ready to go.
1 lb elbow macaroni
salt - for water and 1T measured
5 T butter
6 T all-purpose flour
1 1/2 t dry mustard
1/4 t cayenne (optional)
5 Cups Milk (I use whole because I'm not afraid)
8 ounces Sharp cheddar cheese, shredded - 2 cups
8 ounces Monterey Jack cheese, shredded - 2 cups
*get the blocks of cheese and shred yourself if you can - it makes it a lot better
Method
Cook macaroni according to instructions on the package, using lots of salt and lots of water so the pasta has room to move around. Stir the pasta frequently through the cooking process - I have found that macaroni has a tendency to stick to the bottom and clump together.
Drain the pasta, put aside in another bowl - stirring every once in a while to prevent clumping.
In your empty pot melt the butter over medium-high heat until it is foaming, and whisk in flour, mustard and cayenne - continue to whisk constantly as you let the mixture cook, and deepen in color - 1 minute.
Continue whisking as you gradually add the milk. The mixture will clump up, but just keep whisking until it is smooth, bring to a full boil, then reduce heat to medium, whisking occasionally until the mixture is thickened to a heavy cream consistency.
Turn off the heat and stir in 1 T salt, and the cheeses until all is incorporated and smooth.
Add the pasta, and turn the heat back on to medium-low, cooking together until the whole mixture is hot and steaming - about 5 minutes.
Serve immediately.
Make sure you read the instructions through before you begin, and have all of your ingredients measured and ready to go.
3 comments:
I love all your recipes and crafts so I'm wondering if you have any good suggestions for Christmas cards... I need some help in this area
Yay! I've been wanting to make this but didn't have the recipe. Your blog is so cute!
Thank you thank you thank you. I've been trying to make my own mac and cheese forever and it just gets weird and clumpy. Mark's gonna love you for this.
Post a Comment