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Tuesday, February 19, 2019


Extra Creamy Mac and Cheese
Mac and cheese is a staple at Anastasia’s house. What kid doesn’t like mac and cheese? Plus, it’s not only easy to make, it’s easy on the budget. And as we all know, thanks to Dead Louse of a Spouse, Anastasia needs to keep an eagle eye on her budget.

Serves 4

1-1/2 cups dry pasta (elbow macaroni, shells, fusilli, penne, cavatelli, rotini, gemelli, etc.)
3 T. butter
3 T. flour
2 cups whole milk
1 cup shredded havarti
1 cup shredded mozzarella
1/4 cup Italian bread crumbs
1 T. chopped parsley

Optional: 1 cup cooked and cubed chicken or ham, cooked and crumbled bacon, or cooked ground beef, chicken, or turkey.

Preheat oven to 350 degrees F. Grease a 2-qut. casserole dish

Bring large pot of water to boil. Add sprinkling of salt and pasta. Cook pasta to al dente according to time on package.

While pasta is cooking, melt butter in a skillet or pot large enough to hold all ingredients after cooking. Add flour, whisking over medium heat 1-2 minutes until lightly browned.

Add milk and whisk to remove lumps. Cook over medium-high heat until sauce thickens and begins to bubble.

Whisk in cheese until smooth and melted.

When pasta has finished cooking, drain and add to sauce. Fold in optional meat.

Pour into casserole. Sprinkle with breadcrumbs and parsley. Bake 20-25 minutes until mac and cheese is browned and bubbly.

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