Really Old-fashioned Macaroni And Cheese |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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By really old-fashioned, I don't mean what my mother made. I mean what people a hundred years ago would have made, back before we had processed cheese and convenience foods. Use a good, sharp cheddar - I recommend an aged, raw milk, white Vermont cheddar. Read more . After this, you'll never go back to velveeta again, I promise. Ingredients:
8 oz. uncooked macaroni (long macaroni, if you can find it) |
1/2 lb. extra sharp cheddar, grated |
1 c. milk |
1 t. each: butter and flour |
1 t. dry mustard |
salt and pepper |
croutons |
1 slice bread, pinched into small croutons |
1/2 stick butter |
Directions:
1. Preheat oven to 400.
2. First, make the croutons. Melt the butter in a small saucepan, toss in the bread, and saute over medium heat, flipping and turning, until they are golden and the butter is absorbed. Reserve.
3. Next, make the sauce. In the same pan, melt the butter. Add the flour and dry mustard and make a roux, turn heat high, and add the milk. Stir constantly until the sauce begins to boil and thickens. Add the cheese and stir in (it will melt almost immediately). Add salt and pepper to taste (salt may not be needed, depending on the cheese; pepper always is). Remove from heat.
4. Cook the macaroni in boiling, salted water for seven minutes, then drain. Mix with the sauce, and pour into a buttered 8×8 baking dish. Cover with the buttery croutons, and bake for about 20 minutes, until bubbly and nice and brown on top.
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