Sunday, August 24, 2008

Mac and Cheese

This is my all time favorite recipe.

Macaroni & Cheese

8 oz dried elbow macaroni (2 cups)
2 tbl butter or margarine
2 tbl flour
1/8 tsp black pepper
2 1/2 c milk
3 c cheddar cheese

(The original recipe calls for 1/2 a diced onion to be cooked with the butter, but it wasn't as good so I tweaked it.)

(You can also add a can of diced and drained green chilli's for a little kick.)

1)Cook macaroni according to package directions. Drain & set aside.

2)Meanwhile, for cheese sauce, melt butter. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked macaroni and transfer into a 2-qt casserole dish.

3)Bake uncovered at 350 for 25-30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving to thicken. Serves 4

This can be prepared one one day and baked on another. Follow steps 1 & 2. Cover casserole dish and refrigerate. Just uncover and pop it into the oven for an extra 10 minutes when you are ready to serve it.

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