Sunday, 24 March 2013

Homemade Stove Top Mac 'N' Cheese- As Quick As KD!

Ever have a night where you're just too tired to cook anything so you quickly make up a box of Kraft Dinner? And of course, you feel guilty afterwards because you know it has 0 nutrition and the flavour is just sub-par. Well, no longer! This mac 'n' cheese recipe is ready in the same amount of time it takes to cook your elbow macaroni (10 minutes)!

-1/4 cup plus 2 tablespoons butter
-1/4 cup plus 2 tablespoons flour
-2 1/2 cups milk
-1 cup aged cheddar, or mozzarella, grated (do not buy the pre-shredded stuff or it will not melt correctly)
-1/2 cup parmesan
-1 teaspoon yellow mustard
-pepper, nutmeg, salt 
-2 cups uncooked elbow macaroni

Start your water for your macaroni, and as you are waiting for that to boil, grate your cheese. 
Throw your macaroni in and add a good pinch of salt. Create your roux in a separate pot.
Melt your butter, and once melted, whisk in your flour until you no longer have lumps. Cook on low for about 2 minutes, whisking often. 
Slowly (no more than 1/4 cup at a time) add your milk, whisking after each addition. 
Once all milk is added, add your mustard, pinch of nutmeg, pepper and salt, to taste. Heat until just starting to boil (first few bubbles).
Add your cheese, remove from heat and stir until melted. Taste and adjust seasoning if needed. Drain your pasta well and add to the sauce. Stir to coat and serve with broccoli, bacon bits, chicken or on its own!


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