Easy Mac and Cheese
Original Recipe (more or less)
1/2 lb elbow macaroni
2 Tbsp butter
1 Tbsp flour
1 cup half and half (or milk)
1/2 tsp cayenne pepper (optional)
2 cups sharp cheddar cheese
Boil macaroni according to package directions. Drain and rinse with cold water (to prevent noodles from sticking together). In a saucepan, heat butter until melted. Add flour and whisk constantly until golden brown. Slowly add half and half, stirring constantly to incorporate. Add cayenne pepper (optional). Heat over medium-high heat until thick. Remove from heat and add cheese, stirring until completely melted. Slowly stir in noodles. Serve.
My Notes:
I've made a Mac and Cheese recipe before. It was more traditional, where you add the breadcrumbs on top and cook it in the oven after doing everything on the stove. It also took forever.
This recipe used the same basic components for the cheese sauce, but I simplified it. Also, the only thing I actually measured out was the half-and-half (because I didn't want to add too much liquid). And it turned out pretty good. Really thick, cheesy (which is my complaint about most homemade mac and cheese recipes (I was raised on the intense flavor of Velveeta).
At any rate, this whole recipe only takes about 30 minutes to make, so it's quick and easy. If you do it like I did, you can also make it by dirtying only a single pot and a strainer. Plus utensils and whatever you eat it on. Much better than 2 pots and a casserole dish.
Next time, I think I'll experiment with some different cheeses. Just to mix it up a bit.
