Sunday, July 19, 2009
Macaroni and Cheese
Homemade macaroni and cheese
1 box elbow macaroni noodles (I only had salad noodles, they worked just fine)
1 pound cheese (I used sharp cheddar), grated
2 Tbsp butter
2 Tbsp flour
1 Tbsp mustard
2 cups milk
Garlic and herb bread crumbs
Salt and pepper
Boil noodles according to directions on the box.
In a separate saucepan, melt butter. Once butter is melted, whisk in flour until it forms a paste. Slowly whisk in milk. Season with salt and pepper. The butter and flour combined will thicken the milk. Whisk in mustard. (I just like it as a background taste. You don't have to add it if you don't want to). Slowly stir in cheese until melted.
Add to noodles and toss. Top with bread crumbs.
(Kelsie's Note: Sometimes the cheese doesn't always melt and gets gritty instead...which is odd, but it still tastes good)
**Optional: You can pour macaroni and cheese into a baking dish, top with bread crumbs and a little more cheese and bake in oven until cheese is melted and there is a crunchy topping**