Friday Food for Thought—Mac ‘n’ Cheese

Nothing says comfort quite like a piping hot, fresh-from-the-oven casserole dish of bubbling macaroni and cheese. This is my favorite recipe.

Macaroni and Cheese

8 ounces macaroni
1 tablespoon butter or margarine
1 tablespoon flour
freshly grated nutmeg
salt and pepper to taste
1 cup milk
2 eggs, lightly beaten
8 ounces sharp cheddar cheese, grated

Cook the macaroni according to the instructions on the package. While it cooks, melt the butter in a small saucepan, whisk in the flour, nutmeg, salt and pepper, milk and eggs, and simmer till it thickens, stirring constantly. Stir in the cheese.

Drain the macaroni and put it in a greased, oven-proof skillet or shallow baking dish. Pour the cheese sauce over the macaroni and mix well.

Bake at 425 degrees for about 15 minutes or until the top is bubbly and golden.

So delicious. I use whole wheat macaroni and aged white cheddar. You can also experiment by adding a little cubed ham, some finely diced and lightly sauteed scallions and sweet peppers, or...?

Enjoy!

Until next time,
Lee