I’m a big fan of mac and cheese. I’m not talking about the stuff you make out of a box. I’m talking about a real melted cheese sauce and macaroni noodles.
Some time ago, I was reading a Cooking Light magazine and I found an easy to follow recipe that I could convert to my needs. Note that the following recipe is a converted version to what the magazine printed. I used their recipe as the basis but I didn’t really follow their direct recipe. I found my version to be a bit heavy on the flour; it was a bit floury in taste and a little pasty, so I’d use less flour next time. I’d also recommend chopping or shredding the cheese and chopping the garlic in advance.
What makes this a great recipe is this is a good way to use left over noodles. I personally liked the outcome, ate every bite. My daughter, on the hand, said it was the wrong color and didn’t like it; she is accustomed to the boxed mac and cheese. Oh, well, more for me. Hope you enjoy it as much as I did.
Mac and cheese 1 tablespoon butter
1 cup milk1 1/2 tablespoons flour (try cutting out half teaspoon)
chopped garlic2/3 cup chopped or shredded sharp cheddar cheese
1/4 teaspoon salt1 1/2 cup cooked macaroni
fresh parsleyMelt butter. Add milk and flour and bring to boil for 4 minutes while whisking.
Add couple cloves of chopped garlic and 2/3 cup chopped cheddar cheese. Stir and let melt together. Add 1/4 teaspoon salt. Add about cup and a half cooked elbow noodles.
Scoop into bowls and top with salt and pepper and fresh parsley.
Lisa Mitchell is an editor for Berks-Mont Newspapers.
