Mac and Cheese
Start with drizzling EVVO (Extra Virgin Olive Oil) on the bottom of a large skillet. Add 4 TB of butter, melt. Add 6 TB white flour, to make Roux. Let Roux cook for a couple minutes, being careful not to burn. Slowly add 3 cups of 2% or whole milk, whisking in. Bring to a gentle boil and let it thicken. If you whisk the milk in LITTE by LITTLE, it will help to keep your cheese sauce un-lumpy.
Don't do this!! Oops =)
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Add 4 cups of shredded cheese. I used Mexican Blend. Mix in a handful at a time.
Make sure you have your pasta boiling away, with a teaspoon or so of salt in the water. I didn't have any macaroni, so I suppose this should really be titled "Penne and Cheese." =P
Add about a 1/4 teaspoon of Cayenne Pepper flakes, 1/2 teaspoon of freshly grated nutmeg, and salt and pepper to taste.
This is my scary-looking zester. It works great for Nutmeg.
Next, add a couple crushed sprigs of Cinnamon Basil. Regular Basil would work fine, too. Come to think of it, I think I added about a 1/4 cup of white wine as well. Either way, it would be just as good.
Once your cheese sauce is ready, and your pasta Al Dente, combine them both and place in a greased 913 pan. I made the mistake of putting breadcrumbs on the BOTTOM as well as on top. Don't do this, it's too bread crummy, trust me. Instead, sprinkle a little cheese and breadcrumbs on TOP. I used the same Mexican blend I used in the Cheese Sauce, and then a little Parmesan.
Despite the abundance of bread crumbs, it was super! I did a variation ofthis recipe by Rachel Ray.
This is such an easy and GOOD recipe- forget Kraft and try it out sometime- You'll be surprised to find out how easy and delicious homemade mac and cheese is!
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Posted in Home Improvement Post Date 03/12/2018