Thursday, September 21, 2006

Macaroni and Cheese

1/2 pound good pasta (we use Garafalo)
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded cheese (your choice of flavors, we like cheddar but swiss is always a hit too)
Mix flour and butter in large saucepan to make a roux (I use a whisk to avoid lumps). When thoroughly mixed slowly add milk and whisk until smooth (a little milk, whisk, a little more milk, whisk, etc). Bring mixture to a boil while continuously stirring and cook about 2 minutes or until thickened. Remove from heat and stir in cheese. Add cooked pasta to cheese sauce. Bake in a moderate oven (325 - 375) for about 45 minutes or until bubbly and a little crunchy along the sides. Dave especially likes it if I sprinkle more cheese on top. We also sometimes add cooked chicken or tuna, pepper and onions, taco meat.... whatever may be cluttering up the fridge that won't make another meal on it's own. Broccoli is very good. The cheese sauce is also the same one I use to make broccoli with cheese sauce, or cauliflower with cheese sauce. Stir in a can of cream of chicken soup and some salsa and you have a great cheese dip too (without the pasta of course).

1 comment:

Janet said...

I forgot to add... this does NOT freeze well, it becomes mushy and loses it's saucy goodness!