Friday, February 27, 2009

Baked Macaroni and Cheese

One thing I can remember about my Mom, she never took shortcuts when she cooked. As far back as I can remember as a child, my Mom never served "Kraft" quickie Macaroni or "Mac & Cheese" junk. When she made Macaroni and Cheese...SHE MADE MACARONI AND CHEESE. Actually, she never had Velveeta Cheese in her fridge...only the real deal!

Serves 4 to 6

1/4 pound rigatoni macaroni
2 tbsp unsalted butter, plus more for greasing pan
1 1/2 tbs all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground white pepper
1 1/2 cups milk
1/2 pound extra sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 tsp Worcestershire sauce


1. Cook the macaroni according to package directions. Drain.
2. Preheat the oven to 375 degrees.
3. In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
4. In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and
Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes,
or until the top browns.

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