Thursday, November 24

my thanksgiving dinner contribution: mac n cheese

when the holidays roll around, the "no sugar, no preservatives, no additives" lifestyle appropriately goes on hiatus.  ridding our diets from these nutrient-free nuisances doesn't mean we don't secretly crave them. it's more of a hate/love relationship. you know, we hate to love it.

every year i make my famous $80 mac n cheese...some would consider it disgraceful to shred the cheeses i use for this one. this year, i decided to go with a more traditional and budget friendly recipe.

3 tbsp of unsalted butter
2 tbsp of all-purpose flour
2 1/2 cups of milk
10 oz of cubed velveeta cheese (american flavor; blue box)
1/2 cup smoked gouda
2 cups shredded sharp cheddar
16 oz (1 box) of large elbow macaroni

preheat oven to 350 degrees fahrenheit.

put a pot of water to boil. add macaroni and cook for 7-8 minutes. be careful not to overcook since this is going in the oven as well. drain and return to pot.

in a sauce pan melt butter at medium heat. add flour and whisk together until flour begins to foam. gradually add the milk. reduce heat to low. stir in velveeta and gouda continuously until melted. pour melted cheese mixture into pot with macaroni. stir gently and evenly.

put mac n cheese in a 9 x 13 baking dish. sprinkle with 2 cups of shredded sharp cheddar.

bake for 30 minutes.

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