While I grew up eating Kraft macaroni and cheese, I prefer to make my own. I have two macaroni and cheese recipes that I regularly make. One is my "company" baked mac and cheese, my mother-in-law's recipe, which is super delicious and trust, I will not share that here, lest I want to be kicked out of the kitchen for life.
But this one, is also super good and what I want to make on-the-fly. It can be done in less than 30 minutes, start to cleanup, and the kids love it. Win, win, right? While it won't win any awards for its health benefits, it is definitely tastier and healthier than the kind from a box, and only requires a minimal amount more time and effort.
Stovetop Mac & Cheese
- 1/2 pound elbow macaroni
- 1 egg
- 1 cup milk
- 2 T butter
- scant T of flour
- several shakes of Red Hot, or other comparable hot sauce
- 1 t salt
- 1/2 t pepper
- 3/4 t ground mustard
- 1 c cheddar cheese
Cook noodles to al dente.
While the noodles are cooking, mix all wet ingredients and seasonings with beaten egg. When the noodles are done cooking, melt the butter and whisk in the flour so that it is not lumpy. Pour the wet mixture in a hot pan and cook over medium heat until it thickens, stirring pretty frequently.
Add cheese and continue stirring until it is melted. Add noodles and mix thoroughly. Serve.
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Posted by: Doug | Thursday, February 21, 2013 at 06:55 PM