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Macaroni and Cheese

For me, it’s a cup of mint tea in my Mom’s antique Bavarian tea cup. For others, it’s a remembered and loved food from childhood like macaroni and cheese. Comfort food is just that: food that nurtures and reminds you of a less hectic pace. It’s food from the heart, with a big sprinkling of love added.

Macaroni and Cheese

This recipe for macaroni and cheese reheats nicely. Divide in half if you want. To make it easy, remember 3 teaspoons equal 1 tablespoon. Toss in some ham chunks if you want to augment this. Adapted from a recipe by Pam Anderson.

1 pound macaroni, cooked according to package directions
2 cans, 12 oz each, evaporated milk
1 cup chicken broth
3 tablespoons butter
3 tablespoons flour
1 to 2 tablespoons Dijon mustard (start with a generous 1 tablespoon)
1/2 to 3/4 cup Parmesan shredded
Salt and pepper to taste
1 pound grated extra sharp cheddar

Microwave milk and broth in a large measuring cup or bowl until hot and steamy but not boiling.

Melt butter in big pot, whisk in flour, then hot milk mixture. Continue to whisk until thick & bubbly, a few minutes. Whisk in mustard, Parmesan and seasonings. Adjust mustard and seasonings as necessary.

Turn off heat, stir in cheddar until melted. Pour pasta into sauce and combine. Thin with a bit of water if sauce is too thick.

Crunchy topped macaroni and cheese: Pour into sprayed casserole, top with bread crumbs sprayed with buttery spray or tossed with a bit of melted butter or margarine and place under broiler until topping on the macaroni and cheese is golden.

A delicious recipe for macaroni and cheese.

 

©2007 Rita Heikenfeld and AboutEating.com