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.