Tuesday, June 4, 2013

Easy Mac & Cheese


This is the first time I've made macaroni and cheese, believe it or not. It's one of those things most people always have, a basic, if you will. Not for us though, I only recall ever having it once in my whol childhood, when my grandmother made it for my cousins, upon their request. She made it just like this, and I remember thinking it was delicious. My family makes everything from scratch, so I never had the boxed mac & cheese until I got to college.

It's a very simple dish and it turned out to be pretty darn tasty as well.

I basically browsed through a few recipes online and then went with the basic concept in my own way. Most of the recipes called for Velveeta, which: a) I don't actually have a clear grasp on what it is, as I have never had it and b) real cheese is all I need.

Ingredients:

1/4 cup butter
1/4 cup flour
2 cups milk
8 grams cheese (I used a cheddar)
Whole wheat noodles in a fun shape
Breadcrumbs
Salt & pepper

Directions:

• Chop your cheese into cubes, set oven to 400ยบ and boil water for the noodles.

• Next you will make the bechamel sauce. Melt the butter in a large pot. Add the flour and stir with a wooden spoon until it gets lumpy and slightly golden. Add the milk, and be sure to consistently mix on a medium temperature to be sure it does not become lumpy or burn. Add salt and pepper to the mixture.

• Add your noodles to the boiling water and cook until al-dente.  

• Once the mixture is a creamy thick consistency, add the cubes of cheese and keep mixing until completely melted.

• Drain the noodles and add to the sauce. Mix the sauce & noodles well.

• Pour the noodles into a square baking dish and sprinkle breadcrumbs all over the top.

• Bake for about 20 minutes (until the breadcrumbs appear golden).

I like to keep my mac & cheese simple and eat it with a side dish of vegetables and a fresh salad. If you are entertaining cook in individual ramekins for a cute arrangement.

Bon Appetite!

No comments:

Post a Comment