bits and pieces

Wednesday, May 8, 2013

Classic, Perfectly Perfect Mac and Cheese

For when you're out of KD 

It's no surprise that mac and cheese is one of my favourite foods. And this is my classic favourite recipe for mac and cheese. I've posted a few mac and cheese recipes, but I've never posted just my average, run of the mill mac and cheese recipe. I made this the other night and the colour and crisp was so lovely looking I decided to photograph and post it.

1/8 cup of butter
1/3 cup of flour
pinch of salt
1/2 tsp paprika
1/4 tsp nutmeg
3-5 dashes of cayenne
2 dashes of cumin
black pepper
pinch of salt
1 cup of milk + more
1 cup of frommmmmmmage. gouda, monterey jack, sharp cheddar.... I don't care - just something with flava flav. 

2 cups of macaroni noodles

panko bread crumbs
other things you'll need: 
1 pot of boiling salted water
1 sauce pan
mac and cheese containers
cheese grater

  1. Preheat your oven to 425. 
  2. Add your pasta to your water. Cook for approximately 8 minutes and drain. 
  3. In your sauce pan, melt your butter. Once it's melted add your flour and spices and stir. Cook this paste for a minute or two. Add your milk and whisk to combine. Cook over medium high heat until it has thickened considerably. Add 3/4 of your cheese and stir. Add more milk as necessary. 
  4. Toss your cooked pasta in the sauce and toss until combined. 
  5. Dish it out, top with remaining cheese and panko. Bake for 15 minutes. 
  6. Top with fresh pepper and consume. 
Once in awhile you just want to go with an old favourite

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