March 23, 2011

Another freezer meal!

Here's a meal (or side) that is a hit every time I've made it.
We like to leave off the bread crumbs and add meat like crispy bacon or
ham... I found this recipe on Martha Stewart's website. It's a keeper.

Macaroni & Cheese  serves 12

1 Stick of unsalted real butter
1/2 cup all purp flour
2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground black pepper
5 1/2 cups milk
4 1/2 cups shredded sharp white cheddar
2 cups grated Romano
1 lb Elbow Macaroni Noodles

Grease a 9x13 or 2 square pans.
Start heating water to boil noodles according to package directions.
Heat milk in a pot also to get warm (be careful not to boil or scald.)
While milk is heating, in a large skillet, melt butter and then add flour to make a paste.
Add this paste to milk. Stir with a whisk until it starts to thicken. Could take 10-15 minutes. 
Add spices and cheeses. *note: you can interchange cheeses to vary flavor. Be creative.
If you use white cheddar, it give this a smoother texture. The sharper the cheese, the more the 
flavor comes out since the noodles tend to swallow up the flavor on mild cheese.
Try extra sharp, guyere, parmesian, gouda. 

Drain noodles and pour into prepared pan(s).
Pour cheese mixture over noodles and stir.
This can be served now, or bake for a little bit. You can sprinkle bread crumbs on top before baking.
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