Tuesday, September 25, 2012

Macaroni & Sneeze

I'm counting this as my "new" dish this week, since we've only tried to make it here two times, and both were rather a failure, we think because we weren't using the right cheese.  (We can't get cheddar here.)  This time I went to a nice cheese store, and asked for a good melting cheese.  I wish I knew what it was called, but it was lovely.  I even thought it tasted like cheddar (but maybe I'm delusional).

This was a success: Garrett, who speaks highly of his dad's mac & cheese, loved it.  And Julie, who's teething and very picky about foods these days, loved it too. 

It's easy, and it really doesn't take that long.  I think with two people helping, it could be whipped up in 10-15 minutes, and then while it's baking you can do the dishes, make veggies (I did carrots with some cinnamon, yum) and set the table.  

Macaroni & Cheese
Prep 20 min; Bake 30 min
4 servings

Cook macaroni according to the package directions. (Get this started first; then grate cheeses, then start roux.)
  • 8 ounces uncooked elbow macaroni (225 g)
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux.
  • 1/4 cup butter (55g)
  • 2 1/2 tablespoons all-purpose flour (20g)
Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
  • 3 cups milk (710mL)
  • 2 cups shredded sharp Cheddar cheese (275g)
  • 1/2 cup grated Parmesan cheese (40g)
Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  • 2 tablespoons butter (30g)
  • 1/2 cup bread crumbs (55g)
  • 1 pinch paprika (1g)
Bake at 350 F (175 C) for 30 minutes. Serve.

re-written from allrecipes.com 

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