This is what I like to cook. Basic, not too time- consuming, and satisfying to all the age groups under my roof. I don’t measure specifically, and I admit that anyone of their outcomes is influenced by my mood when I cooked it. However, I’m convinced that’s the way to be when you’re cooking. It seems to benefit each dish. So, express yourself while you’re making dinner. I mean c’mon, it’s not like we have a lot of extra time to indulge ourselves each day. Plus it takes any blame off me if you don’t like it! Sorry, I never mention pan size. Just use what you have. Truth is, I never seem to be able to find the ones they mention in real recipes!
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September 15, 2009
Real Mac N Cheese
My kids love this, and so do all the adults in my life. I make extra and freeze it (Saran it, then foil on top. Masking tape the date made on, it’ll be good for approximately 3 months. Defrost in fridge overnight, on counter 1st thing in the morning if you want it for dinner). It is my go-to dish for pot luck, and a favorite side-dish for holiday feasts. Leftovers are welcome for dinner a second time, or it makes the best lunch ever the next day. The following is my “fancy” edition, but I’ve made it with whatever cheese or cheeses I had in the house. The pasta doesn’t matter either. Any kind or shape will do. Spaghetti is a fun one. Mix them if you need to. As for the cheese, most groceries have a section of the more specialty ones, just read the labels. Oh, and don’t forget to make it your own. Change the measurements to make whatever cheese you want to have the strongest flavor or predominant color.
1 Stick of unsalted butter
¼ cup + 2 tbls. flour (Wow! That seems specific for me. Not to worry too much.)
4 cups lowfat milk. (Don’t go to skim, that’s too far)
1 ¼ tsp. dry mustard (that yellow can that you’ll have forever)
1 tsp. salt
1/8 tsp. cayenne, or how you like it
1 box/bag of enriched elbow macaroni
1 cup grated chedder cheese (white or orange)
1 cup grated Gruyere cheese
1 cup grated Fontina or Emmentaler cheese (don’t fret, it’s easy to find)
1 + 1/2 cup fresh grated parmesan cheese (just buy it done, BUT use the one in the Tupperware that your store grated- the powdery version. I’m not sure if the other kinds are really cheese!)
I cup plain bread crumbs (if you want ‘em)
Turn on your oven to 350 degrees. Use a little of your butter to grease an oven casserole dish. Fill another pot with water and put it on to boil in preparation to cook your pasta.
Look on the side of your butter and take 6 of the tablespoons and melt it in a saucepan with the heat down low. Stir in the flour using a whisk so it doesn’t get lumpy. It takes a couple of minutes to do it right.
Use your whisk again and add in the milk slowly, then the mustard, salt, and cayenne. Make sure it’s all blended smoothly. Keep the heat to a simmer.
The water should be boiling, so throw in your pasta. Almost follow the directions on the package, but cook it a little less time (a minute?) so it is slightly hard. You still have to bake it, so you don’t want it to end up mushy. I usually fish one out a couple of times toward the end, to tastecheck and burn my tongue.
Stir your milk mixture a couple of times and set the table.
When your pasta is done, turn off the heat and drain it. Then put it back in the big pasta cooking pan and add the milk mixture. Stir it up. Add in all your grated cheeses (except for the ½ cup parmesan).
Put it all in your buttered casserole dish and spread it evenly.
Sprinkle the bread crumbs and ½ cup parmesan over the top evenly.
The last tblsp of butter should be cut in pieces and scattered on top of the breadcrumbs and parm. (I usually cheat at this point and get out a little more butter to piece and scatter…..).
Bake about half an hour, or until it’s golden brown and bubbling on the edges.
The hardest thing about this dish is the grating. THAT is a pain to me. I like to recruit graters when I can. If I’m not ready to make it yet, I just put it in a baggie and throw it in the fridge. Gotta get help when we can. With a salad it’s a meal. This makes enough to feed my family of 5, with a treat for the next day.
