A fellow blogger, whose blog isn’t listed because the “widget” on my page disappeared, has a goal to gain 10 pounds this year. She has had a rough couple of years, so part of it, I’m sure is metabolism. Part is the grief diet. Her other goal was to find an easy mac and cheese recipe. In honor of her 33rd birthday, I’m posting this for Morocco.
This is, for the most part, Taed and Keb’s favorite thing that I make. Sometimes, I get a little heavy-handed with the cheese. Then Keb complains. It’s from The Tasha Tudor Cookbook.
- 2 cups of elbow macaroni
- 5 tablespoons of butter (only 4 TBSP if you’re skipping the topping)
- 1/4 cup flour
- 2 cups of milk (obviously the more fat in the milk the thicker and richer the sauce)
- 1 cup sharp cheddar cheese
- salt and pepper to taste (if using salted butter, you might want to skip the salt)
- 4 ounces or so of Velveeta (yes, the PROCESSED CHEESE FOOD)
- 1/2 cup or so of Ritz crackers for the topping (if you’re making it)
NOW THE DIRECTIONS!
- Preheat the oven to 350 degrees
- Butter or spray your casserole dish. You should use a 2 qt or larger dish.
- Cook the macaroni al dente according to package directions. DO NOT OVERCOOK OR YOUR mac n cheese will be MUSHY and NASTY
- Drain it while you prepare the sauce. In fact, drain it and put it into the baking dish. Toss in some Velveeta cubes with it.
- In a saucepan melt 4 tbsp of butter and add the flour. Essentially you’re making a roux. Cook the flour for at LEAST one minute, but you can go longer. I get mine a good light brown instead of “blonde”.
- Whisk in the milk and stir until it all thickens. It should coat the back of a spoon. This is like a Bechamel sauce. At this point I actually add a little nutmeg to give it flavor. Usually this is where salt and pepper come in. I’d pepper, but not salt given the salt in the cheese.
- When thick, add the cheese and stir until it’s melted. Season with salt.
- Throw in some Velveeta chunks but don’t melt all the way.
- Pour the sauce over the macaroni that you already placed into the casserole.
- Stir gently to mix it all up.
- Sprinkle the Ritz crackers on the top and dot with the last bit of butter.
- Bake for 20-25 minutes or until browned.