So, for the past week or three I haven’t felt well. At all. So tonight, being Tuesday, is pasta night, and I just didn’t feel up to doing anything complicated, and I did want something comforting. So, homemade mac and cheese! Perfect.
The original recipe comes from Big Oven. I found it on Pinterest. I made a few small alterations. Here ya go. This makes 6-8 side servings, or 2-4 main dish servings.
- 2 cupsElbow macaroni; uncooked (I used bow tie pasta, as that is what I had on hand)
- 1/2 cupButter; (1-stick)
- 1/4 cupAll-purpose flour (I used freshly ground flour)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoonDry mustard
- 1/4 teaspoonWorcestershire Sauce
- 2 cups milk (I used soy)
- 2 cupsSharp cheddar cheese; (8-oz), grated
- Bread crumbs. I used Italian, but use whatever you like/have on hand
- Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
- While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted.
- Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Top with bread crumbs. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving
Serve it up with some salad, or as a side dish to your favourite meal. Nom nom!