Here in Madison the weather is down right chilly. Snow is on the ground and and winter is in the air. Sometimes the only remedy for winter is a hot and comforting meal. Homemade with simple ingredients. This recipe has evolved over the last few years as I experimented with homemade macaroni and cheese recipes and methods. This is my winning result. My husband and both girls love it. Plus it makes a great meal to take to friends. One word can sum this recipe up nicely…creamy! One of my favorite things about this recipe is how great it freezes. I have discovered if I freeze some in 8 oz. canning jars it’s the perfect single serving size for my husband or for my daughters to share.
Homemade Mac and Cheese
Ingredients:
1 1/2 lb Whole Grain Pasta
Water for boiling
5 tbsp Butter (unsalted)
4 tbsp Flour
1 tsp Mustard
1 tsp Turmeric
1 tsp Salt
4 cups Milk
4 cups Shredded Cheese (I use cheddar and mozzarella)
Cook pasta according to package instructions (do not overcook), drain and set aside. In a large sauce pan melt butter till bubbly. Add the flour, mustard, turmeric and salt and whisk till well combined. Add the milk and whisk while bringing it to a soft boil. Remove from heat and add the cheese. Stir well till most the cheese is melted into the sauce. Add the pasta and gently stir, coating all the noodles in cheese sauce. Serve warm. Freeze for up to 3 months. This recipe makes enough for a meal now and some to freeze for later. For a fun twist sometimes I mix in 1/4 cup carrot puree or pumpkin puree to the sauce.
