Thursday, August 27, 2009

Who you calling obsessive? (OR Mac 'n'Cheese the sequel)

Fav mac and cheese, originally uploaded by Kim De.

Staring at last nights macaroni and cheese in the fridge and knowing that I was serving it to a girlfriend for lunch, I began to think of ways to doctor it. I could make an additional cheese sauce and mix it in – no, that may make it even more gummy. I could add more milk when reheating – no, then it loses its cheese flavor. I could, could ... just make the one I KNOW I like so I will feel better.

No, I dont have a problem!

The recipe I have come to rely on for years is from Betty Crocker. I dont know for a fact that it is the same recipe my grandma used, but I know it comes out similar and since I take liberties with the recipe anyway (After all, I AM me), it is the base I use.

I'm sure grandma used colby cheese, I use sharp cheddar. I KNOW she used more butter, and am positive she didnt use whole wheat pasta. Notice the corkscrew pasta used both days – this is only because I didnt currently have macaroni. I am very loyal to that shape for this dish. I also normally use yellow cheddar, but white was in the fridge, so that was a slight variation this time.

Note the crunchy looking macaroni? Now THAT is macaroni and cheese!

The verdict after lunch? This is my go-to recipe now and forever (or until I get that new recipe itch...)

So, without any further ado, Kim's Favorite Macaroni and Cheese.

Kim's Favorite Macaroni and Cheese (Adapted from Betty Crocker)

2 cups uncooked whole wheat elbow macaroni (7 ounces)
2 Tbs butter or margarine
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce
1 1/2 cups milk
6 oz cubed Cheddar cheese

Heat oven to 350ºF.

Cook macaroni for 6 minutes then drain

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Gently stir macaroni into white sauce. Add most of cubed cheese and pour into a greased 2-quart casserole. Put the rest of the cubes on top Bake uncovered 30-45 minutes or until bubbly.

1 comment:

  1. Yep! This is the best kind of mac & cheese. I sometimes vary it by adding cream cheese, feta and cheddar. (Just to really amp up the cheesiness.) Plus, I figure I only make it a few times each year, so I can go ahead and throw in as much cheese as I want - no need to count calories when you're eating this!