Another wonderful submission from Maurnie!
This is a personal favorite, as I am sure it is for everyone, it is comfort food at it’s finest. This recipe lets you finesse it a little – the measurements are pretty accurate but I do this one from my head so you may need to tweak it to get consistency of sauce or cheesiness of flavor perfect for you and yours!
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Baked Mac and Cheese
2 cups uncooked elbow macaroni, cooked* (see note in recipe)
¾ cup butter
½ cup flour (approximately)
1 cup milk (warmed slightly)
1 ½ - 2 cups shredded, good quality, sharp cheddar
¼ tsp mild curry powder
½ teaspoon of dry mustard powder (like Colemans)
½ cup shredded parmesan (or to taste)
Melt butter in med saucepan over low-med heat. Once butter is melted add enough flour to make the butter come together in soft clumps (you may not need all the flour) – you are making a roux to make a cream sauce. Reduce heat and cook roux for 2-3 minutes being very careful to ensure it doesn’t burn. Cooking it a little helps take away the “flour” taste and deepen the flavor. Add warmed milk a little at a time stirring constantly to incorporate your rue and milk. If you have made a little more roux that expected and the sauce is too thick add more milk until you get your desired consistency. You will see the sauce thicken nicely. Once combined completely, stir in cheese a handful at a time and incorporate totally before adding the next handful. When you are satisfied that your sauce is cheesy enough add curry powder and dry mustard powder and stir.
While you are preparing the sauce cook your macaroni noodles. I like the noodles to be ready for when the sauce is ready as pouring the sauce on the already warm noodles helps it adhere well so there is cheesy goodness throughout.*
Pour combined noodles and sauce into an oven proof, greased baking dish. Cover with more shredded cheddar cheese and the parmesan. Bake at 350 until cheese is melted and you see bubbles around the edges. Enjoy!