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
Ingredients:
1-1/2 cups dry pasta (elbow macaroni, shells,
fusilli, penne, cavatelli, rotini, gemelli, etc.)
salt
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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