![]() Remove from heat and add 1-1/2 cups cheese.Reduce heat to low and simmer for one minute. Bring mixture just to a boil (stirring still). Replace on medium heat and slowly add milk, stirring constantly.Remove from heat and add flour, salt, pepper, and mustard, whisking until smooth. In medium sauce pan, melt butter over medium heat.Cook pasta according to package instructions drain.2 cups shredded cheese blend of your choice, divided (1 1/2 cups and 1/2 cup).1/2 teaspoon dry ground mustard (optional).8 oz macaroni or other small shaped pasta.I've tried several other mac and cheese recipes, and I always come back to this one. I've made two slight alterations (the addition of 1/2 tsp dried mustard, and backing down the temp to 350 to start, but that is mainly due to my "hot" oven original recipe called for 375), and I've tinkered with the cheese blend off and on. As you can see from this blog, I still make plenty of things that involve ingredients from a can or box, but I do less of it now than I used to (no more Hamburger Helper! LOL), all thanks to her and this recipe. As mentioned in my very first post on this blog, I credit my good friend Annette in general, and this recipe in particular, with starting me on the path to actually learning to cook. Macaroni and Cheese is one of my most favorite foods in the world, and after a while, the box version at home just wasn't cutting it. This is recipe that started it all! This is the first real "from scratch" recipe I ever learned to make. Today is Leap Day (February 29, 2012), so I thought it deserved a special recipe.
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