Since I date a vegetarian, macaroni and cheese has become one of my tastiest dishes and a guaranteed hit with the boyfriend. It’s quick, simple, delicious and I never need to reference a cookbook when assembling it. True, it’s not the healthiest option, but pair it with a salad and you can kind of justify it.
I made this for New Year’s Eve din-din at home, paired with some Trader Joe’s baby back ribs (for me), a salad and some cornbread. We had a fun time just hanging out at home, detonating poppers & banging on pots and pans.
My recipe comes from my Nana, who taught me how to make baked macaroni about a year ago.
-butter, 4 TBSP
– half & half, 1 cup
-flour, 4 TBSP
– milk (1% – whole milk), 3 cups
-elbow macaroni (1 box)
-1 stick of cheddar cheese (or you can use different cheeses to make a more “gourmet-style” three or four-cheese macaroni)
-salt (to taste)
-breadcrumbs, 1/2 cup or so
1. In a large saucepan over medium heat, melt the butter. Immediately add the flour and begin stirring until it is incorporated into the butter.
2. Add the milk and the half & half and whisk until mixed together. As the milk heats up, grate the cheese into the milk mixture. You can also buy pre-shredded cheese or a four-cheese blend and slowly add it in, whisking every minute or so.
3. Meanwhile, boil the macaroni for about 6-7 minutes (or until al dente) and drain and pour into a Pyrex 13 x 9 baking dish or casserole pan.
4. Once the roux is thick and the cheese is melted, pour it directly over the pasta in the casserole dish.
5. Sprinkle with breadcrumbs and casually arrange small cubes of chopped butter over the bread crumbs.
6. Bake at 350 for about 30 minutes, or until bubbly.
7. Take your cholesterol medication.