Wednesday, July 28, 2010

Macaroni & Cheese

After a few years of eating the boxed blue stuff...I thought there has to be a better way to eat this...
*disclaimer-I am not knocking the blue box, I know of many people who are very loyal to this product, I never really liked it.
And this method is just as fast as the box!

4 tablespoons butter (nothing else)
4 tablespoons flour
24 ounces milk
cheese (lots of cheese shredded)
*can use 1 or a few...I like good ole cheddar
1 1/2 cups elbow macaroni+a little more (I don't measure, I just pour)
1/2 sleeve ritz crackers, crushed

Start the water to boil. Add the noodles, while that is going...

Melt butter in a pan, slowly whisk in the flour. Once it's all incorporated, slowly whisk in the milk. Stirring constantly let the mixture get to a slow boil. Be careful to not let it get too hot. Once it boils for about a minute. Take it off the heat and stir in the cheese.
Around this time, the noodles will be cooked. Drain the noodles, put them into a casserole dish and pour the cheese sauce over the top, stir together. Top with crushed Ritz a little melted butter and some more shredded cheese. Put into the oven 350F for about 5-10 mins just to melt the cheese and get the top crisp.
Serve!! Yummy!

Makes: 1 medium casserole dish
From: Poff's Kitchen and a good old book I don't have to look at anymore.
(I wonder when does it become your recipe? When you don't have to look at the directions anymore?)

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