Saturday, March 1, 2008

Best Mac & Cheese ever

2 tbsp butter
1/2-1 tsp salt (depending on preference)
1/4 cup flour
1 box favorite pasta (shells, elbows, bow ties, rotini, something with crevices for the cheese to get in!)
3 cups milk
2 cups shredded cheese
For best taste I use about 1 1/2 cups cheddar, 1/4 cup Parmesan, and 1/4 cup mozzarella (or any variety you like-have also used pepper jack, Monterrey, Colby, extra sharp cheddar, etc.)
Optional: 1/2 tsp ground black pepper, 1/4 tsp cayenne pepper, breadcrumbs/crushed crackers for top
Boil pasta according to directions, while melting butter in separate saucepan on medium heat. Add salt. When melted, add flour-a wire whisk works good in this recipe for all the mixing. When mixed it will look almost doughy, start adding milk, about 1/4 cup at a time. Mix well, give time to thicken, then keep adding milk slowly. After milk is added, add cheese. Stir until melted. Now you can add right to drained pasta, or you can mix with pasta and transfer to a casserole dish, top with crumbs and bake for about 10 mins at 400 degrees. Either way is delicious! So much better than store bought in a box crap =D

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