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Macaroni and Cheese

Macaroni and Cheese

It comes in so many iterations. Mom used to make it from scratch when I was growing up. Mixing cheese, macaroni milk and butter and baking until crusty on top. The crispy, crunchy cheese parts were the best. It was never as good reheated but I ate it and loved it still. 

Then came Kraft. Ah the blue box. So easy to boil Old School Moviethe pasta and then stir together milk, butter and fluorescent powdered cheese. The secret; mix in real cheese. Sprinkle with pepper and of course a squirt of ketchup. What, just me?

Time goes by and now everything is a mix in, bacon, truffles, chiles. Too good for humble elbows, use penne, cavatappi or some pasta I’ve never heard of.  I’ll still take it any way I can get it. EXCEPT…not a box. Why? It’s way too easy to make at home. Easier than a detour down that grocery aisle and finding the box and throwing it in the cart. Really. It’s exactly like making it from a box, only no weird chemical color. Plus it’s the perfect double dish. Serve it plain to the kids and then stir in bacon and truffle oil for a luxe side to that prime bone-in ribeye you’re having for dinner. Perfect with a glass of cabernet or if you don’t like cab, a zinfandel. Since you’re spending all your money on the steak keep it affordable with a bottle of Ravenswood Vintner’s Zinfandel. Big flavor and no tannins.

 

Macaroni and Cheeeeeeeeese

Chef Shelley
I am a sharp cheddar gal, which does turnout a slightly less creamy macaroni and cheese. If you like it creamier than cheddary, use half Colby and half cheddar. Do not use preshredded cheese as it's coated with a powder to keep it from clumping that will also keep it from melting smoothly.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course entree
Servings 4 servings

Ingredients
  

  • 8 oz uncooked macaroni
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk
  • 6 ounces shredded cheddar

Instructions
 

  • Cook macaroni according to directions on package. Drain into a colander and return empty pot to stove over medium low heat.
  • Add butter to pot and melt.
  • Add flour to pot and stir until incorporated into butter, about 30 seconds.
  • Slowly add milk to pot, stirring constantly to keep flour from clumping. Increase to medium and stir until it boils, about 1 minute.
  • Remove from heat. Stir macaroni into pot. Add shredded cheese and stir until completely melted.

Notes

To grownup it up, stir in a teaspoon of truffle oil and some crispy bacon.

 

 

Filed Under: 15 Minutes or Less, Dinner, Double Duty, Less Than 5 Ingredients, Sides - Starch Tagged With: Kid Friendly, Pasta

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Reader Interactions

Comments

  1. Mom says

    May 9, 2016 at 10:18 am

    This is the mother. I have to say that I made it the way Junie (your grandmother) made it. The one thing I’d note about it is that we always used Tillamook cheese. The flavor of Tillamook is perfect for macaroni and cheese.

    Reply
    • Chef Shelley says

      May 9, 2016 at 12:01 pm

      That’s true! I didn’t want to recommend something that might not be available everywhere though.

      Reply
      • Mom says

        May 9, 2016 at 9:47 pm

        Good point… However , I never thought it’d be available in Texas and now here it is.

        Reply
  2. Jen says

    May 9, 2016 at 3:23 pm

    Can you come over and whip this up for us tonight?

    Reply
    • Chef Shelley says

      May 10, 2016 at 5:17 pm

      I’d love to! Now what airline is that ticket to Seattle on??

      Reply

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