MACARONI & CHEESE RECIPE

20160613_201752Macaroni and cheese Yaamm…. creamy sauce, chewy pasta, and plenty of cheese. Its always a special treat to kids, but actually I like it more because it is an easy dish that required almost no so difficult to pull together at the end of a long day.

Creamy, gooey, and comforting, it’s hard not to love a bowl of macaroni and cheese. Whether you’re an adventurous cook, or just want to stick to the basics.

Ingredients

  • 500 grams pasta, any shape (I use elbow shaped)
  • 1 1/2 cups milk
  • 2 tablespoons all-purpose flour (maida)
  • 2 to 3 cups shredded cheese, like cheddar
  • 1/2 teaspoon salt
  • Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Instructions

  1. Cook pasta according to the instruction on the packet. OR Bring about 4 quarts of water to a boil over high heat in a pot. Add the pasta and a tablespoon of salt. Cook until the pasta is cooked not too much soft but when you bite it should stick to your tooth. Drain and set aside.
  2. Now prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. Whisk in the milk-and-flour mixture and continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes.
  3. Turn the heat to low and begin mixing handfuls of cheese into the milk mixture. Stir in the salt. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.
  4. In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.
  5. Pour the prepared mac and cheese into a casserole dish, cover with a lid or foil, and bake for few minutes until cheese is bubbly. Remove the covering, sprinkle with breadcrumbs and a few pats of butter, and bake uncovered for another 15 to 20 minutes, until the top is golden and the interior is bubbly.
  6. Serve the mac and cheese immediately while still warm.
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