Saturday, November 14, 2009

Macaroni and Cheese (From a A Former Kraft Mac&Cheese Gal)

I know it's not good for me but I've gotta say that Kraft is still winning the mac and cheese contest right now. I tried hard to like this recipe. I even had it several days as leftovers hoping the flavors would deepen. But as taste goes, this recipe was so mild as to barely register on my junk food influenced taste buds. However, that glow in the dark shade of orange with Kraft is a little scary as an adult so I'm going to have to try again with another recipe. I haven't found it the actual recipe yet, but Ina had made mac and cheese on her show that involved 3 types of cheese (including blue cheese, my fave) and bacon so that's has got to be my mac and cheese destiny.

Still, gloating just a little that I have made homemade mac and cheese. Okay, so I'm strutting around a little bit. Trying all of these new recipes does provide a boost to my self esteem, proving that I'm capable of a lot more than I used to give myself credit for with cooking. Hey, if I can overcome my fear of egg whites, I can do anything.

Except for liver. I'm not that brave.

 Macaroni and Cheese
from "New Recipes from Quilt Country" by Marcia Adams

8 ounces uncooked elbow macaroni
6 tbsp (3/4 stick) butter
3 tbsp all purpose flour
2 cups milk
3 tbsp worcestershire sauce
3/4 tsp celery salt
1/4 tsp ground white pepper
1/4 tsp ground dry mustard
2 cups grated extra sharp cheddar cheese
1/4 cup finely miced fresh parsley
1/2 cup bread crumbs

Preheat oven to 350 degrees. Coat a 2 quart flat baking dish with nonstick cooking spray.

In a large saucepan, over high heat, bring water to a boil and then add the macaroni and cook until tender, about 6 minutes or according to package directions. Drain and pour the macaroni in prepared dish; set aside.

In medium saucepan, melt 4 tbsp butter, add flour and whisk and cook over low heat until mixture bubbles.  Add milk all at once, plus onion, worcestershire sauce, celery salt, pepper and mustard.  Increase the heat to medium and continue whisking until mixture bubbles up in center. Add cheese gradually and return to a boil, whisking smooth.

Pour sauce over macaroni & mix well. Combine parsley and bread crumbs, sprinkle over top of macarconi; dot with remaining butter. Bake until golden brown and bubbly, 30-35 minutes. Serve hot.


  1. Liver has a very strong taste and the texture is not very nice, so I don't blame you for not trying it. Plus, why the heck would anyone want to eat another creature's poison filter??

    The mac & cheese looks good. I think Ina's idea of using different types of cheese is a good one. And, of course, bacon makes everything better. I hope you'll try her recipe and post it!

  2. I liked Ina's recipe. The blue cheese adds a bit of a kick. You may want to up the mustard powder or add some dijon. I would use bacon drippings to replace some of the butter. Also, garlic. I don't see any in your recipe but garlic and onions make everything better. Homemade mac and cheese is so much richer and creamier and more satisfying once you get the right recipe. Try again!

  3. Palidor,if I'd only know that foodie arguement growing up it might have saved me from the liver my mom cooked. Then again, our dog enjoyed liver night so much because he got to eat most of my food.

  4. Blech..right there with you on the liver. They said foie gras...I gulped. I was terrified. Then he said...think "duck butter." Solved. Incredibly rich, and decadently yummy. Bears very little resemblance to any liver I've ever seen.
    I want to follow your quest for the best mac & cheese. I'm with you there... I don't want pale, insipid, soggy mac & cheese. What's the key???

  5. Me, you're right, garlic would have helped that recipe a lot. Definitely will try that again with Ina's recipe.

    Can't're right. I once swore I would never eat cauliflower until I found out it was amazing roasted. Although, thanks to ME, could the missing key to the mac & cheese be bacon drippings? Oh yum!