Tuesday, November 17, 2009

No, no, no THIS is the Cheesiest

I've had a hankering for some homemade macaroni and cheese lately. Mac n' Cheese is a "red light" food for me. That's Weight Watcher-speak for Stop, Hold it Right There, Do Not Stick Your Spoon Directly Into the Pot. I just love it so much. It satisfies my carb addiction as well as my almost daily need for liquid cheese. The thing is...I never eat it. I know that it's bad for me and that I'll eat the entire box of Velveeta shells and cheese, so I just don't do it.

Well now that my "stomach is smaller than it used to be" and I get fuller quicker, I decided to learn how to make the homemade stuff. I felt like I could be in control. And ya know what? I was. I'm great. I didn't eat the entire thing. But not for lack of deliciousness. This stuff was melty and cheesy with a slightly crunchy topping. Mmmm perfect...


Ingredients
1 (8 ounce) package macaroni
4 tablespoons butter - I cut out a tablespoon, I wasn't feeling so Paula Deen
4 tablespoons flour
1 cup milk
1 cup cream - I used Half and Half b/c the thought of heavy cream makes me gag
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese - I used Trader Joe's White Wisconsin Chedda, although next time I might get crazy and add in some Asiago for fun
1/2 cup buttered breadcrumbs - I'm a fan of the Panko ones

Directions
1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside. I've mastered this step.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended. This, my friends, is called a roux...I'm so fancy!
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes. This step is super annoying but worth it.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan. Resist urge to eat the entire pot now.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.

6 comments:

Mrs. Adventure said...

Reading your post made me SOOOOO Hungry! Its only 10:45 and this girl is starving now too bad I'm not home or I would be whipping this up!

Lisa said...

Quit showing me that! I have a bridesmaid dress to zip in under 2 weeks!

Sarah Mahalo said...

Awesome. Roux Kurpel. I think it has a nice ring to it.

I had mac and cheese last night- the kind in the "hippy aisle" in the grocery store. It wasn't good. Can we trade left overs?

Kim @ NewlyWoodwards said...

That looks delicious.

And, you are really inspiring me to try WW. Ever since you first mentioned it, it's been swimming around in my head. So, if you keep mentioning it, that'd be great. Then, maybe I'd get off my doof and do it.

Erin @ Domestic Adventure said...

Wow, this looks terrific. Is it sad that I want to eat mac & cheese at 10:30 a.m.? And, I love that you made a roux, and that I know what a roux is!!

bethany said...

Holy, holy, holy canoli. I doubt that I could make this without shoving my entire face in the pan and devouring it before it hit the oven.

Now all I want is mac and cheese!

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