Monday, February 17, 2014

Creamy Mac and Cheese

Sometimes you just need a big ol' bowl of comfort.  Like when winter has gotten the best of you and you're convinced it will never end.  And that makes you sad because you've been dreaming about summer produce and the farmers market and patios.

Or maybe you just need comfort food because it's the weekend and that's what you do.  That could just be me.  

This is not your usual baked mac and cheese. This is in a cheesy, creamy sauce.  Over the years I have lost my desire for baked Mac and cheese. I don't like the way it reheats. Or the way it dries out. This reheats beautifully either in the microwave or on the stove top by adding a little more milk to the pan.  

Have I mentioned the cleanup? I use the same pan to cook the pasta and make the sauce. So, big pan and a pasta strainer and that's it! I love simple clean up because I despise washing dishes. 

I eat this as a main dish because it's just me. And I'm lazy. And I love Mac and cheese.

Creamy Mac and Cheese                                                         Printer Friendly     


16 ounces elbow macaroni
4 tablespoons butter
4 tablespoons flour
1 quart milk, room temperature
1 teaspoon mustard
1 teaspoon garlic powder
4 cups shredded cheese
Salt and pepper

Cook pasta according to package directions, making sure to salt the water.  Once done cooking, drain pasta into strainer. Sit aside. 

In the same pan that cooked the pasta, melt butter over medium to medium low heat.  Sprinkle in flour and stir. Cook for 4-5 minutes.  Slowly incorporate milk, about a cup at a time. Once all the milk has been added, mix in mustard, garlic powder, salt and pepper.  Bring to a boil over medium low heat, stirring occasionally.  When the sauce has come to a slow boil remove from heat. Add in cheese. Mix well. Add drained pasta to the cheese sauce. Let rest about 5-10 minutes before serving. 


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