13 March 2011

Things That Define Our Family: Mac and Cheese

This recipe above any other we eat, will be the girls' favorite comfort food when they are "grown-uppers." They won't turn up their noses at any variety, but this is their very favorite. After a frustrating day on skis, it will really stick to your ribs.

Boxless Mac and Cheese

1 lb. elbow macaroni
2 T. butter
2 T. flour
1 1/2 c. milk
1 cup shredded sharp cheddar cheese

Cook the macaroni according to package directions (al dente). Drain. In same pan, melt butter and stir in flour to make roux. Gradually add milk, whisking to make smooth. Cook until slightly thickened and add cheese to melt. Return pasta to pan and mix to combine.

If this isn't high fat enough for your taste, put the mac and cheese in a greased 9X13" pan. Melt 4 T. butter and smash a stack of Ritz crackers into it. Spread the crackers over the top of the pan and throw it in the oven to bake for about 30 minutes. That ought to do it.

Grocery list here.

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