Homemade Macaroni & Cheese
Every so often I get a hankering for cheesy food, you know you have the same craving. Well, to satisfy my unnatural desire for cheeseI decided to try my hand at homemade Macaroni and Cheese using a recipe I found in the Whip It Up Archives, with a few alterations. Wowza, was it fantastic! A far cry from the scary neon-orange boxed stuff, this was tender and flavorful and deliciously cheesy.
To round out my three-food-groups dinner, I chopped up a zucchini and quickly fried it in a smidgen of extra-virgin olive oil with salt, pepper and Essence of Emeril. Delicious!
Macaroni and Cheese
Bring salted water to a boil.
Cook 12 oz. pasta (I chose elbow macaroni) al dente. Drain.
Meanwhile, in saucepan over medium heat, combine
2 TB extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
1 fresh bay leaf, smallish
2 tsp. dry mustard
2 tsp. white pepper
1 tsp. Essence of Emeril
1 TB salt
freshly ground black pepper
Cook until onion and garlic are soft. Then add:
2 TB flour
1 TB butter
Mix into a non-clumpy paste, and slowly add, while whisking quickly:
1 cup milk
1/2 cup cream
Turn up the heat a bit and stir until the roux becomes thick and bubbly. Remove from heat and fish out the bay leaf.
Continue to stir and add
2 cups shredded sharp cheddar cheese
1 cup shredded gruyere
Combine with noodles and add more salt and pepper if needed, and enjoy! (And try not to think how many calories this has per serving…I don’t know, and I don’t care. I just congratulated myself that I wasn’t eating a boxed meal and my dinner included at least one vegetable. Huzzah!)