Today I was watching my neighbor’s son & the kids wanted mac & cheese for lunch. Growing up, mac & cheese was a staple. Not the stuff out of the boxes, but cook the noodles, add butter, milk & cheese & stir mac & cheese. While that recipe works, in college, my roommate Josie made some mac & cheese which I still remember. She was a farm girl & I was scandalized to see her mixing flour (what? flour?) into her mac & cheese. It was so amazingly creamy, I was stunned.
Since then, I’ve learned a little more about cooking & understand the theory behind a good roux. (I really love to write & use that word by the way). Here’s my recipe for homemade mac & cheese. & please note – this is not a baked mac & cheese, rather a stovetop version.
3-4 quarts boiling water
2 1/2 c. macaroni noodles (uncooked)
1 t. salt
2 T. butter
2 T. flour
1/4 – 1/2 c. milk
2 c. shredded cheese (I use whatever is on hand)
Add salt to boiling water & then add noodles. Cook 15-18 minutes until done.
Drain noodles into a colander & set aside.
Working quickly, place pan back onto the stove & melt butter. Once melted, mix in flour & briskly stir until incorporated. Stir briskly for another minute, then add 1/4 c. milk & shredded cheese & mix into a smooth paste. Add noodles & coat thoroughly, adding milk as needed to thin the consistency.
Note – finely chopped onions add a fantastic crunch & flavor to this mac & cheese.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com