Mac N Cheese
Ingredients
- 1 450 g pkg pasta - see notes
- 1/4 c butter or margarine
- 1/4 c flour
- 1 tsp dry mustard
- 1 tsp black pepper
- 1 c heavy cream
- 2 c milk
- 3 c cheese
- 1/8 tsp cayenne pepper
- 2 tbsp vegeta
- 4-6 saltine crackers, crushed
Instructions
- In large pot of salted water, cook pasta until el dente. Drain and set aside.
- In a large pot, melt butter and add flour to make a rue. Cook until brown.
- Add pepper and dry mustard.
- Add cream and whisk until well incorporated with rue. Continue whisking and add in the milk. Whisk until milk thickens.
- Take off of heat and add in cheese. Mix until cheese melts through.
- Add cayenne pepper and vegeta. Season to taste.
- Mix in cooked pasta. Transfer to a casserole dish that has been sprayed with cooking spray.
- Top with crushed saltines and a handful of cheese.
- Cook for 30 min covered in a preheated oven at 350 degrees. Uncover and cook 10-15 more minutes until golden and cheese it melted.
Notes
I like to use different types of pasta for a change. Elbow macaroni is the old stand by, but try med shells, bowties or gemelli pasta.
I like to mix all kinds of cheese together. The more the better. I typically use op whatever is on hand, but i generally use a blend of cheese such as cheddar, asiago, swiss or emmental, and a sharp cheese like blue cheese. No Mac N Cheese is ever the same!
This recipe can easily be made ahead and frozen for a week night meal. Unthaw before cooking. If it fridge cold, you will need to add more cooking time to cook it through.
Serve with a side salad, garlic bread or serve as a side to chicken fingers.