Classic Mac-N-Cheese

It’s been a long week. A real long week.

A real long week to tie up a real long semester.

Oh, and the best part is…it’s not over. This perpetually lasting week goes through Wednesday.

Joy.

If you too happen to be having the longest week of your life, I’ve got some pretty solid therapy for ya.

Grab an equally frazzled friend, flip on whatever cheese-tastic holiday movie ABC Family’s got rocking for 25 Days of Christmas, and remind yourself how truly healing cheesy can be.

cheesy  mountains of freshly shredded sharp cheddar, for instance…extremely thereputic

Hefty piles of cheese are typically a good place to start when looking for a bit of refuge from…uh life.

Especially when a few tablespoons of butter get involved. 

And milk of course.

It’s mighty hard to be sad when you’ve got cheese, butter, and milk in a your pot.

Particularly when they’re melding together into an intensely thick, warm, cheesy sauce.

Yeahh buddy, you just let those woes melt away into creamy bliss.

Only improvement that can be  made on such magnificent vat of therapeutic cheddar silk would be if you dumped in some good starchy carbs for that cheesy glory to get all warm and cozy with, then bake it to rich gooey perfection.

It’s called comfort food for a reason my friends.

Happy healing.

Classic Mac-N-Cheese

Adapted from The Girl Who Ate Everything

  • 1/2 lb macaroni or rotini pasta noodles
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 Tbsp powdered mustard
  • 3 cups milk
  • 1/2 tsp paprika
  • 1 large egg
  • 12 oz freshly shredded sharp cheddar cheese
  • salt and pepper to taste

Preheat oven to 350 degrees F.

In a large pot of boiling, extremely salted water cook the pasta to al dente according to package directions.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk and paprika. Simmer for ten minutes .

Place the egg in a small bowl a carefully mix in a few tablespoons of the hot milk mixture in with the egg to temper it. This just brings your egg to temperature so that it doesn’t scramble on ya. Pour the egg mixture back into the pot.
Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Bake for 30 minutes. Remove from oven and rest for five to ten minutes before serving.

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3 thoughts on “Classic Mac-N-Cheese

  1. There is something so inherently satisfying about grating real cheese, not that rubbery yellow processed product. My favorite mac and cheese recipe comes from Craig Claiborne’s Kitchen Primer, it calls for 1/4 tsp. nutmeg and 1/8 tsp. cayenne. Parmesan is grated over the top. I love the look on people’s faces when their taste buds are surprised by the spices. Most often I use shell macaroni so the luscious sauce can pool in there! (from David Amiot’s mom–got the link to your blog from your mom)

    • Isn’t there?? I flee from anything labled “cheese-like product.” Oh my, that does sound delish! I may have to look into that recipe…everyone loves a warm gooey dish of mac-n-cheese for holiday gatherings. Yesss, the perfect pasta is just…well, perfect. Let that cheese get all situated in every nook & cranny. YUM. So glad you came to join in the Feast!

  2. Pingback: Three Cheese,Chicken & Spinach Calzones with Marinara Sauce « Beauty & the Feast

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