I have probably never eaten as much mac and cheese in my life as I have eaten in the past 10 years of feeding young children. My husband and kids love the blue box brand, and I admit to keeping a box in the pantry for really, really crazy times when I need to feed the kids in a fast, efficient way and my brain just can't wrap around the idea of pulling together a real meal.
But for those times when I want to feel like a real mom, the kind who irons dresses with puff sleeves and sashes and curls hair with pretty ribbons, I make my homemade mac and cheese. This is not one of those complicated four-cheese dishes with a crumb crust. This is an everyday stovetop recipe, one that I found in my Pillsbury Cookbook, the ringbound basic book that I received at a bridal shower (Thanks, Brenda!). It's very simple to make, and a little lighter than regular mac and cheese, because there's no butter. Be sure to use whole milk, though, for a creamier texture.
Creamy Macaroni and Cheese
8 oz. uncooked elbow macaroni
1/4 cup flour
2 cups milk
8 oz. (2 cups) shredded American cheese
1/8 tsp. pepper
Just the slightest bit dry mustard
Cook macaroni to desired doneness as directed on package. Drain; rinse with hot water. In jar with tight-fitting lid, combine flur and 1 cup of the milk; shake until well blended. Pour into medium nonstick saucepan; add remaining milk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add cheese; continue cooking until cheese is melted, stirring constantly. Add cooked macaroni and pepper. Heat thoroughly. Serve to ravenous kids who will scarf it down and beg for seconds.
Creamy Macaroni and Cheese
8 oz. uncooked elbow macaroni
1/4 cup flour
2 cups milk
8 oz. (2 cups) shredded American cheese
1/8 tsp. pepper
Just the slightest bit dry mustard
Cook macaroni to desired doneness as directed on package. Drain; rinse with hot water. In jar with tight-fitting lid, combine flur and 1 cup of the milk; shake until well blended. Pour into medium nonstick saucepan; add remaining milk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add cheese; continue cooking until cheese is melted, stirring constantly. Add cooked macaroni and pepper. Heat thoroughly. Serve to ravenous kids who will scarf it down and beg for seconds.
I like to make this early in the day, when the kids are at school and I have time in my kitchen. It reheats quite nicely in the microwave.
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