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Mac N Cheese

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Course: Main Course
Ingredients Method Notes

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

Method
 

  1. In large pot of salted water, cook pasta until el dente. Drain and set aside.
  2. In a large pot, melt butter and add flour to make a rue. Cook until brown.
  3. Add pepper and dry mustard.
  4. Add cream and whisk until well incorporated with rue. Continue whisking and add in the milk. Whisk until milk thickens.
  5. Take off of heat and add in cheese. Mix until cheese melts through.
  6. Add cayenne pepper and vegeta. Season to taste.
  7. Mix in cooked pasta. Transfer to a casserole dish that has been sprayed with cooking spray.
  8. Top with crushed saltines and a handful of cheese.
  9. 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 is 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.