extraordinary Macaroni and Cheese |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Easy and versitile mac and cheese recipe. I adapted this from a recipe I found on the back of a box of elbows. I especially like that you don't cook the pasta in advance. Ingredients:
1/2 lb small shell pasta (elbows,pipette,etc) |
1/4 cup butter |
1 cup onion (1 small, chopped) (optional) |
1/8 cup all-purpose flour |
1 teaspoon salt (i use seasoned salt) |
3 cups milk (i use skim) |
1 1/2 cups cheddar cheese, shredded |
1 (14 ounce) can tomatoes (diced or stewed, undrained) |
1/2 cup cheddar cheese, shredded for top (optional) |
Directions:
1. Melt butter in 4-qt saucepan over med heat. Add onions and saute until transparent. Stir in flour and salt. Cook 1 minute stirring constantly.
2. Add milk, stir to blend. Add tomatoes, juice and all. Bring to a low, steady simmer. Add uncooked pasta. Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally. (Mixture will thicken as it is cooking.).
3. Remove from heat. Add cheese. Stir gently until cheese is melted. Let sit 5 minutes fefore serving.
4. Note: For a cheesier version put in a casserole dish and top with an additional 1/2 cup of cheddar cheese and broil until cheese is melted and just starting to brown.
5. For an Italian twist try substituting the Cheddar cheese with 1 Cup fontina cheese and 1/2 Cup of freshly grated parmesan cheese.
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