Friday, January 07, 2011

Annette's Macaroni and Cheese

As requested, and with permission, I present Annette's Macaroni and Cheese recipe. I credit Annette in general, and this recipe in particular, with starting me on the path to actually learning to cook. I still make plenty of things that involve ingredients from a can or box, but I do substantially less of it now than I used to, all thanks to her and this recipe. I've made two slight alterations (the addition of 1/2 tsp dried mustard, and backing down the temp to 350 to start, but that may be due to my oven; original recipe called for 375), and I've tinkered with the cheese blend off and on. But I've tried other recipes, and I always come back to this one. Enjoy!

Macaroni and Cheese
Source: Annette Wright

* 8 oz macaroni or other shaped pasta
* 1/4 cup butter or margarine
* 1/4 cup flour
* 1 teaspoon salt
* 1/8 teaspoon pepper (optional)
* 1/2 teaspoon dry ground mustard (optional)
* 2 cups milk
* 2 cups shredded cheese blend of your choice, divided (1 1/2 cups and 1/2 cup)

* Preheat oven to 350 degrees F.
* Cook pasta according to package instructions; drain.
* In medium sauce pan, melt butter over medium heat. Remove from heat and add flour, salt, pepper, and mustard, whisking until smooth.
* Replace on medium heat and slowly add milk, stirring constantly. Bring mixture just to a boil (stirring still). Reduce heat to low and simmer for one minute.
* Remove from heat and add 1-1/2 cups cheese. Stir until smooth. Add pasta, stirring until well coated. Pour into greased 2 quart baking dish and sprinkle with remaining cheese.
* Bake for 35-40 minutes, or until bubbly. If not yet brown, increase oven temp to 400 and check at 5 minute intervals until brown. Let stand 5 minutes before serving.

* Annette's note: Works well with Farfalle or Rotini pasta. Also good with a mix of cheddar and swiss.
* Erin's note: I really like the elbows or rotini. I've also had good luck with ditalini pasta. Our family favorite cheese blend is 1/2 sharp cheddar and 1/2 fontina.

Currently feeling: hungry!


  1. Thank you to you and Annette! =)

  2. The mustard is an interesting addition. Not one I would do, but I'm glad you have modified the recipe to make you and the family happy!


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