As a dedicated Blue Box girl, I have never attempted homemade macaroni and cheese. Betty inspired me to give it a whirl. Overall, it was good and wholesome, but next time, I will use AP flour for the roux because it was really grain-y and sadly brown. Here's what I did (and how I will change it next time.) See page 398.
2 cups penne pasta (whole grain, please!)
1/8 c real butter
1/8 c mega-nutritious margarine stuff
1/4 flour (AP, please)
Some salt
Some pepper
1/4 t ground mustard
1/4 t Worcestershire sauce (please pronounce War-shester)
2 c Skim milk
1 1/2 c 2% milk cheddar cheese (next time- MORE CHEESE!)
Some Parm
Some Paprika
Heat oven to 350. Cook mac... You know what to do. Melt butter over low heat. Stir in flour, s, p, mustard, and worcestershire sauce. Cook over low heat and stir constantly until mixture is smooth and bubbly (this took FOREVER!). Stir in milk. Heat to boiling, stirring constantly (again- torture!). Boil for 1 minute. Remove from heat and stir in cheese until melted. Add drained mac and cheese sauce into a 9x9 casserole, sprinkle parm and Paprika on top and bake uncovered for 20-25 minutes.
RT thought I should add chicken. He always requests meat in my dishes. I was thinking BACON!
If you have suggestions for homemade mac and cheese, I'd love to hear them!
