Sometimes, like on a rainy, cold, March night when the snow isn't yet gone but the day has been gray and gloomy and everything is wet and cold, comfort food is the only option. Enter mac and cheese.
We ate this a lot when the kids were little and it's still a favorite but I make it once or twice a year now since we have dairy free human in the house. It's nearly never the same recipe but it looks something like this:
equal tablespoons of butter and flour (3 is a good place to start)
1/2 c whole milk per tablespoon of butter (I mean, I just poured some in and let's be clear, the sell by date on that carton is nearly 30 days ago but it smelled fined). So I might have poured a cup and half but it also might have been 2 cups.
cheese - whatever is around - tonight I used 1.5 to 2 cubic inches (roughly) of each of the following: cheddar, swiss, havarti but you could also use mozzarella, gouda, parmesean, whatever...
Salt to taste (at least a teaspoon and half - maybe more)
Pepper to taste
Sometimes I add thyme
Mix the butter and flour over heat in a heavy bottomed pan. Add the milk. Whisk until it thickens. Add the cheese (shredded) and spices.
Cook 10-16 oz of your preferred pasta in well salted water. Drain and add to the sauce. Put under the broiler until the top crisps.
We ate this a lot when the kids were little and it's still a favorite but I make it once or twice a year now since we have dairy free human in the house. It's nearly never the same recipe but it looks something like this:
equal tablespoons of butter and flour (3 is a good place to start)
1/2 c whole milk per tablespoon of butter (I mean, I just poured some in and let's be clear, the sell by date on that carton is nearly 30 days ago but it smelled fined). So I might have poured a cup and half but it also might have been 2 cups.
cheese - whatever is around - tonight I used 1.5 to 2 cubic inches (roughly) of each of the following: cheddar, swiss, havarti but you could also use mozzarella, gouda, parmesean, whatever...
Salt to taste (at least a teaspoon and half - maybe more)
Pepper to taste
Sometimes I add thyme
Mix the butter and flour over heat in a heavy bottomed pan. Add the milk. Whisk until it thickens. Add the cheese (shredded) and spices.
Cook 10-16 oz of your preferred pasta in well salted water. Drain and add to the sauce. Put under the broiler until the top crisps.
Dang. I wasn't around that night. Wish I had been. Might you make it again sooner - during this time of stress? And include a 'porch delivery to the elderly' ?!?! :-)
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