The holidays are an interesting time. Throw in the extreme, extended cold, a few extra pets in the house … and we were building up a recipe for madness. I was avoiding the grocery store for as long as possible…and after eating a LOT of vegetables and salad at a restaurant lunch, I settled in for homemade mac and cheese.
I’ve been using a recipe of Anne Lindsay’s for the cheese sauce – there is no butter in the roux – but don’t worry, I add it into the topping! I had old cheddar and swiss cheese in the frig for the sauce. And made a topping from homemade breadcrumbs, soaked in melted butter and some shredded mozzarella.
Here’s the result.
Here’s the recipe.
- 1 cup uncooked elbow macaroni
- 1.5 cups milk
- 2 T flour
- 1 cup shredded old cheddar (or other mix)
- 2 tsp Dijon mustard
- 1 chopped green onion
- Salt and cayenne pepper to taste
Cook macaroni until tender.
In a saucepan, whisk together milk and flour. Cook over medium heat, whisking for about 5 minutes or until boiling and thickened. Whisk in cheese, salt, Dijon, cayenne and green onion.
Mix sauce and pasta, and place in baking dish. Top with butter breadcrumbs plus a little parmesan or other shredded cheese. Bake at 350 F for about 20-25 minutes until bubbling.
I can admit here that mac and cheese, even the tasty homemade variety, always gets topped with ketchup…