There's good and macaroni and cheese and then there is the stuff in a box. I kid; I love that stuff. For a bachelor there is nothing better, as it is simple meal to prepare. I've already covered some things you can do with basic mac & cheese, but this time let's get away from the boxed stuff and do some real recipes. These two recipes should do you really good, so have some fun with them!
Lunchroom Mac & Cheese
The mac & cheese that most of remember best is from the school lunchroom; the thick and creamy sauce with slightly overcooked elbow macaroni is a very comforting food for us. We[re going to take some milk, really sharp cheddar cheese, elbow macaroni, butter, flour, and some bread crumbs and see about re-creating that comfortable feeling. Note that the recipe uses sharp cheddar cheese; feel free to substitute as desired, as long as the cheese used has a strong flavor as the milk will dilute it. This includes processed cheese cubes instead of the grated cheese.
Start with a cup of butter and flour. Melt the butter down at a medium heat. When it's melted, mix in the flour until the two are well blended. Then add in two cups of milk; whip in the flour/butter mix until everything is smooth, then increase the heat and let boil. Meanwhile, mix in two cups of cheese and let melt naturally; stir the mixture every so often to avoid burning. When it boils, throw in two cups of elbow macaroni and boil until done, or about ten minutes. Throw another half cup of cheese and enough bread crumbs to cover the mix, then serve.
Mac & Cheese Casserole
This is a little more complicated, but a little more fun. This is something that is a little more impressive, and you can have some fun with. Keep in mind that this is basic recipe, allowing you to add just about anything to it. Two variations right off the bat: You can add a can of cream of mushroom soup (or any cream soup) if you want a different taste. You can also microwave for thirty minutes instead of baking it if you so wish, but you will be sacrificing some crunch.
Boil off a quart off water with pat of butter and a teaspoon of salt. Throw in two cups of noodles and boil until ready, or about ten minutes. Meanwhile butter down a 13" by 9" casserole dish. When the noodles are ready, preheat the oven to 350 degrees and throw the noodles into a mixing bowl and add a cup of milk, two cups of cheese, and an egg to them and mix well. Throw all of this into the casserole dish and use pats from a stick of butter, or about one cup, and cover the top of the mix as thoroughly as possible. Cover with foil and put in the oven when ready.
Cook for about thirty and take out. Take off the foil and cover with a half cup of grated cheese and enough bread crumbs to cover it. Throw it back in the oven, uncovered, for an additional fifteen minutes. Take out, turn off the overn, and enjoy.
Lunchroom Mac & Cheese
The mac & cheese that most of remember best is from the school lunchroom; the thick and creamy sauce with slightly overcooked elbow macaroni is a very comforting food for us. We[re going to take some milk, really sharp cheddar cheese, elbow macaroni, butter, flour, and some bread crumbs and see about re-creating that comfortable feeling. Note that the recipe uses sharp cheddar cheese; feel free to substitute as desired, as long as the cheese used has a strong flavor as the milk will dilute it. This includes processed cheese cubes instead of the grated cheese.
Start with a cup of butter and flour. Melt the butter down at a medium heat. When it's melted, mix in the flour until the two are well blended. Then add in two cups of milk; whip in the flour/butter mix until everything is smooth, then increase the heat and let boil. Meanwhile, mix in two cups of cheese and let melt naturally; stir the mixture every so often to avoid burning. When it boils, throw in two cups of elbow macaroni and boil until done, or about ten minutes. Throw another half cup of cheese and enough bread crumbs to cover the mix, then serve.
Mac & Cheese Casserole
This is a little more complicated, but a little more fun. This is something that is a little more impressive, and you can have some fun with. Keep in mind that this is basic recipe, allowing you to add just about anything to it. Two variations right off the bat: You can add a can of cream of mushroom soup (or any cream soup) if you want a different taste. You can also microwave for thirty minutes instead of baking it if you so wish, but you will be sacrificing some crunch.
Boil off a quart off water with pat of butter and a teaspoon of salt. Throw in two cups of noodles and boil until ready, or about ten minutes. Meanwhile butter down a 13" by 9" casserole dish. When the noodles are ready, preheat the oven to 350 degrees and throw the noodles into a mixing bowl and add a cup of milk, two cups of cheese, and an egg to them and mix well. Throw all of this into the casserole dish and use pats from a stick of butter, or about one cup, and cover the top of the mix as thoroughly as possible. Cover with foil and put in the oven when ready.
Cook for about thirty and take out. Take off the foil and cover with a half cup of grated cheese and enough bread crumbs to cover it. Throw it back in the oven, uncovered, for an additional fifteen minutes. Take out, turn off the overn, and enjoy.
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