November 24, 2015

Macaroni and Cheese

We're hoping this one is good. We've never attempted homemade mac n cheese and look forward to one made without powder. This is a Southern Living recipe from their Facebook page.

1 quart milk
6 tbsp butter, cut into pieces
6 tbsp flour
8oz shredded extra sharp cheddar cheese
8oz shredded monterey jack cheese
1/2 tsp ground black pepper
salt to taste
1 pound cavatappi pasta (or elbow)

Bring salt and water to a boil in a large covered dutch oven over high heat. Meanwhile heat milk in a pan. While milk is heating, melt butter in a 12" cast iron skillet over a medium heat. Reduce heat to medium-low; add flour and cook while whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high and bring to a low boil, whisking often. Add pasta to boiling water and cook 8 minutes. Continue to cook sauce, whisking often, for 6 minutes. Remove from heat and whisk in cheese, 1-1/2 tsp salt, 1/2 tsp pepper. Drain pasta and it to the cheese sauce stirring it all together. It's ready to eat.
Unless you want to mix it with crab and lobster and shrimp. Mmmm

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