Tuesday, May 29, 2012

Homemade Macaroni and Cheese

On Saturday my husband and I spent the day mostly sitting around.  Well, actually we did stuff early in the morning, and in the evening, but we spent most of the early afternoon hours doing nothing but sitting around.  I got a sudden craving for macaroni and cheese so I searched for a recipe that wouldn't require me to go shopping and I went ahead and made it.  I started with this recipe and made a few little changes as I went. 

It came out pretty decently, though it was a little grainy for my taste.  I think it could have used a bit less flour in it.  Next time, I'll cut back on the flour, use a more flavorful cheese (I used extra sharp cheddar, but I think it needs something else), and add something else like yogurt or cream cheese to help add to the creaminess. 

Here's my slightly updated version of the recipe:

8 ounces of pasta (I just eyeballed half a box)

1/4 cup butter

1/4 cup flour

2 cups milk

1 tablespoon mustard

8 oz shredded cheese 

Cook the pasta, drain.  In a separate saucepan, melt butter and add the flour.  Slowly stir in the milk.  Mix until the lumps are gone.  Add mustard.  Stir in the cheese.  Add pasta.  Serve. 

You can add whatever you like to the top.  I added salt to taste, some cayenne pepper, and bread crumbs.  The bread crumbs made it feel a little bit more like the baked stuff and added a nice flavor to it. 

I also recommend shredding the cheese yourself.  Pre-shredded stuff comes with anti-caking agents so that the shredded cheese doesn't clump together in the bag.  It changes how it melts.  It will, however, look like an obscene amount of cheese.  It took up an entire dinner-size plate. 

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