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.
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!
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