Monday, April 22, 2013

Macaroni and Cheese


Macaroni and cheese made with spiral pasta and 3 kinds of cheese then baked to perfection.


Macaroni and cheese is my husband's favorite food.  He loves the kind from a box, but he really loves homemade.  So occasionally I make him mac and cheese.  We both like the spirals, and we usually have some sitting in the pantry so this is the noodle I use.  I could add ham or veggies or both to make this more of a meal and less of a side, but Hubby's a purest.  He doesn't even care to have bread crumbs on top.  Since it was his birthday I made it exactly how he likes it and we ate big bowls full for dinner (it was his birthday).


1 pound pasta
12 oz sharp cheddar cheese, shredded
4 oz American (melt-able) cheese, cubed
4 oz Colby jack cheese, shredded
2 shallots, minced
2 cloves garlic
1/4 cup butter
1/4 cup flour
4 cups milk
salt and pepper to taste

Cook pasta and set aside.

Meanwhile, melt butter, over medium heat, in a large sauce pan.  Add the garlic and shallots and saute until fragrant and soft.  Then add the flour and cook for a few minutes.

Pour in the milk and whisk until it starts to bubble and thicken (this can take a while 10-20 minutes).  Once sauce is slightly thick (it should coat the back of a spoon) lower heat and add the cheeses (you could just use the cheddar, but I wanted this to be very cheesy so I used all the cheeses).  Stir until combined and smooth (salt and pepper to taste).  Remove from heat.

Add the pasta to the cheese sauce and stir to combine.  Then pour into a 9x13 inch baking pan (you can cover and refrigerate until ready to bake).  Bake, uncovered, at 350F for 30-45 minutes until the top is nicely browned. 

Alternatively pour cooked noodles and cheese sauce into a slow cooker and cook on low for a 4-5 hours or until thickened to your liking.

Makes at least 6 servings. 


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