Thursday, January 7, 2010
Macaroni and Cheese
This is as easy as mac and cheese in a box and about 10,000 times better (in my humble opinion). It's my variation on the recipe from my Better Homes and Garden's cookbook.
1 c Barilla rotini pasta (the omega 3 enriched kind)
1/4 c onion (sometimes I skip this...it's great either way)
1 T butter
1 T flour
1 1/4 c milk ( I use skim)
2/3 c shredded cheddar cheese (you can use more cheese if you want, the recipe calls for 2 c but I think that's too too much)
Boil the pasta 10 minutes. Meanwhile melt the butter (if you decide to use the onion, saute it in the butter before you add the flour...cook it until it's tender, not brown), add the flour once it's melted, then the milk. Mix together and stir occasionally (keep the temperature low) while the pasta boils. When the pasta is boiled, mix it all together. The milk mixture won't be thick at all. That's OK. Pour it into a casserole dish (1 qt). Add the cheese and mix it in. It's OK if it's not mixed in and the cheese is a little clumpy. Bake at 350 for 25 minutes then stir to evenly spread the cheese. Salt and pepper to taste. I grew up eating ketchup on this and my kids like it that way now too.
I just tripled this recipe for our lunch. It's that good.