Tuesday, January 19, 2010

Mac & Cheese

My sister-in-law and I were experimenting one day and came up with a delicious dish of macaroni and cheese... there's a lot of room for change in this recipe, as you can use pretty much whatever kind of cheese you want (or so I would think) - also change the amounts of pasta or milk depending on how thick/cheesy you like it.

3 c. dry pasta (whole wheat, short and sturdy)
3 T. butter
3 T. all-purpose flour (whole wheat)
2 c. milk, warm
1 1/2 - 2 c. shredded cheese (mixture of cheddar, mozzarella, and extra sharp)
1 t. salt
1/2 t. black pepper
1/4 t. cayenne pepper
1 t. italian herb seasoning

In a medium saucepan, cook noodles according to package. Keep warm.
In a separate pan, melt butter. Stir in flour to form a roux, stirring constantly over medium heat for 2 minutes. Gradually stir in warm milk, stirring constantly to create a smooth consistency. Simmer for about 5-10 minutes. Stir in seasonings. Remove from heat and stir in cheese a little at a time. Toss noodles with sauce. Add salt and pepper to taste.