Macaroni with Cheese
Recipe for macaroni with cheese.
- Memee's Macaroni and Cheese (2001-11-08)
- Gruyere Macaroni and Cheese (2002-02-14)
- Grandma's Macaroni and Cheese (2002-07-06)
- Fontina Macaroni and Cheese (2003-02-18)
- Individual Macaroni and Cheese (2003-09-13)
Ingredients
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups combination of skim and 2% milk
- 1 cup shredded cheddar and american slices cheese
- 1/4 cup plain bread crumbs
- 2 2-inch sprigs thyme oregano
- 1/3 pound cooked penne pasta
- dash nutmeg
- to taste salt & pepper
Instructions
We pre-heat the oven to 350 degrees.
We had prepared the pasta the night before. To prevent the pasta from becoming a big clump in the refrigerator, we mixed it with a little oil.
In a medium pot, we melt the butter over low heat. We add the flour and cook for four minutes. This butter-flour mixture is known as a roux.
We heat the milk in the microwave on full power for a minute and a half. We whisk the heated milk into the butter-flour mixture and increase the heat to medium, stirring often until it comes to a boil. We add salt and pepper and a dash of nutmeg. We then remove it from the heat and add all but 2 tablespoons of the shredded cheddar. The sauce is added to the pasta and put into an 8-inch square baking dish.
We prepare the thyme oregano by stemming it - removing the leave from the stem. In a small bowl, we mix the bread crumbs, remaining cheddar, thyme oregano, and salt and pepper. This mixture is sprinkled on the pasta and the dish is baked for about a half hour. We want the macaroni and cheese to be bubbling and the topping browned.