Monday, December 31, 2012

Macaroni and Cheese

our classic mac and cheese





16 oz. bag of elbow macaroni (or cavatappi) pasta
1 ½ sticks of butter (you can definitely do less!)
~ 1 tablespoon of vegetable oil
6 tbps. flour
~ 2 cups milk
Cheddar & American cheeses - shredded (approx. ½ lb. each)

Cook pasta according to directions on package, put aside

Melt butter and oil in medium heat in large saucepan or pot
add 6 tablespoons flour gradually (to make roux) or more – make it thick and pasty, avoid lumps as much as possible
Gradually add milk stirring constantly
When sauce gets thicker (after a few minutes), turn up heat a little
After 5 minutes, if sauce is not at your desired consistency, add more milk or flour as needed
Then slowly add and mix in shredded cheese

Add cheese sauce to pasta

If cheese gets oily and separates, call Lauren (add more milk!)

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