Homemade Mac&Cheese
Macaroni and Cheese - adapted from Grammy and Rachael Ray
2c uncooked macaroni (or rotini)
1 pint heavy cream or half-and-half
2-3 handfuls of a cheese blend - need cheddar or colby and something else like a mozzerella or jack
1-2 tbsp butter
1 tbsp flour
garlic, as much as you like
fresh ground pepper
fresh grated nutmeg
cayenne pepper
panko
Cook the pasta for about 6 minutes; it needs to be slightly undercooked because it will continue cooking in the oven. Melt butter in a skillet over medium heat, and add flour and garlic. Combine to make a paste. Immediately add the cream and stir occasionally. Add pepper, nutmeg, and cayenne to taste. When cream starts to thicken and foam, add a handful of cheese, stir until smooth. Add the second handful and let cook over med-low heat until it looks thick. Put your pasta and cheese sauce in a casserole dish, and combine. If you like, add a smaller handful of cheese to the top. Top with panko, and cover dish with foil. Bake at 350F for 30 minutes, removing foil for last 5 minutes.
Variations
1. Add baked, cubed squash or lightly steamed broccoli florets. Chop these veggies into tiny bite-size pieces and bake them right into the casserole.
2. If you are in a hurry, you can skip the baking part...just cook the pasta all the way through, mix with the sauce, and serve right off the stovetop.
2c uncooked macaroni (or rotini)
1 pint heavy cream or half-and-half
2-3 handfuls of a cheese blend - need cheddar or colby and something else like a mozzerella or jack
1-2 tbsp butter
1 tbsp flour
garlic, as much as you like
fresh ground pepper
fresh grated nutmeg
cayenne pepper
panko
Cook the pasta for about 6 minutes; it needs to be slightly undercooked because it will continue cooking in the oven. Melt butter in a skillet over medium heat, and add flour and garlic. Combine to make a paste. Immediately add the cream and stir occasionally. Add pepper, nutmeg, and cayenne to taste. When cream starts to thicken and foam, add a handful of cheese, stir until smooth. Add the second handful and let cook over med-low heat until it looks thick. Put your pasta and cheese sauce in a casserole dish, and combine. If you like, add a smaller handful of cheese to the top. Top with panko, and cover dish with foil. Bake at 350F for 30 minutes, removing foil for last 5 minutes.
Variations
1. Add baked, cubed squash or lightly steamed broccoli florets. Chop these veggies into tiny bite-size pieces and bake them right into the casserole.
2. If you are in a hurry, you can skip the baking part...just cook the pasta all the way through, mix with the sauce, and serve right off the stovetop.
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