There is nothing really fancy or unique about this mac and cheese but it has always been a family favorite and tastes SO much better than the box stuff. It's creamy and delicious and the perfect comfort food.
As a rule I prefer to use White American cheese as it seems to be the creamiest but you can of course substitute any cheese you like ie: Yellow American, Cheddar or a mixture of both. I usually get a block (1 to 2 lbs) of it at the deli counter in my grocery store and then just shred it myself at home. At the moment Wal-Mart has their White and Yellow American cheeses on sale for 2$ a pound so this is a good time to stock up if you live near a super Wal-Mart. I also add about a teaspoon of red pepper flakes because I like a little kick to it but this is completely optional. The cracked pepper gives it a bit of a bite so the red pepper flakes are not necessary unless you really like kick.
For the pasta I prefer the large elbow macaroni but I have used other shapes in a pinch.
As a rule I prefer to use White American cheese as it seems to be the creamiest but you can of course substitute any cheese you like ie: Yellow American, Cheddar or a mixture of both. I usually get a block (1 to 2 lbs) of it at the deli counter in my grocery store and then just shred it myself at home. At the moment Wal-Mart has their White and Yellow American cheeses on sale for 2$ a pound so this is a good time to stock up if you live near a super Wal-Mart. I also add about a teaspoon of red pepper flakes because I like a little kick to it but this is completely optional. The cracked pepper gives it a bit of a bite so the red pepper flakes are not necessary unless you really like kick.
For the pasta I prefer the large elbow macaroni but I have used other shapes in a pinch.
CREAMY MACARONI AND CHEESE
4 Cups uncooked large elbow macaroni
4 Tbl. butter or margarine
4 slightly rounded Tbl of flour
4 Cups shredded White American Cheese (approx)
4 Cups of Warm Skim milk
1 1/2 teas. of Brown Deli Mustard
1 teas red pepper flakes (optional)
Cracked black pepper
Preheat oven to 400
Cook pasta according to package leaving it slightly al dente. Drain and place in a greased casserole dish.
In a large sauce pan melt your butter over medium high heat. When melted add the flour and whisk for about 2 minutes. Add the warm milk and whisk constantly until well blended. Keep the heat near high and whisk continuously until the milk starts to thicken and bubble. Add your pepper and mustard and Red Pepper flakes (if desired) and continue to whisk. When the mixture is pretty thick, remove from heat and add the shredded cheese. Keep whisking until the cheese is melted and nice and creamy.
Pour the cheese mixture over the pasta in the casserole dish using a spoon to make sure the pasta is well coated and evenly blended. Bake in the oven for about 40 minutes. The top should be slightly brown and the sides bubbling. Remove from oven and sprinkle a little bit of cheese on top if desired.
In a large sauce pan melt your butter over medium high heat. When melted add the flour and whisk for about 2 minutes. Add the warm milk and whisk constantly until well blended. Keep the heat near high and whisk continuously until the milk starts to thicken and bubble. Add your pepper and mustard and Red Pepper flakes (if desired) and continue to whisk. When the mixture is pretty thick, remove from heat and add the shredded cheese. Keep whisking until the cheese is melted and nice and creamy.
Pour the cheese mixture over the pasta in the casserole dish using a spoon to make sure the pasta is well coated and evenly blended. Bake in the oven for about 40 minutes. The top should be slightly brown and the sides bubbling. Remove from oven and sprinkle a little bit of cheese on top if desired.
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2 comments:
YUM!!! I love homemade mac n cheese!!! I never buy box, nothing compares!
I agree! I never buy the boxed stuff either. I love all versions of mac and cheese but not the stuff made with yellow powder, yuck.
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