Thursday, November 12, 2009

Homemade Mac and Cheese

This recipe quickly became one of my favorite mac and cheese recipes (and I've found some good ones!). Super easy and completely satisfying on its own or as a great side. Having it as a side makes for more leftovers which is always a plus!





Mac and Cheese
(Source: Southern Living, October 2009)

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked

1. Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.


I just prepared everything on the stovetop in a cast iron skillet so I could put the whole thing directly in the oven. No need to dirty another baking dish! I also used whole wheat rotini pasta I had in the pantry instead of elbow macaroni.

1 comment:

Abby said...

You know it's the real stuff if it's from Southern Living! Yum. I love mac-n-chez.