Not Boring Mac and Cheese
CATEGORIES
INGREDIENTS
- pasta shells
- 3 T. butter
- 1 1/2 T. flour
- 1/2-3/4 C. milk
- 1 C. grated cheese
- black and cayenne pepper to taste
DIRECTIONS
- put pasta water on to boil, adding pasta (i use whole wheat) as per usual. I like shells because they hold the most sauce but anything works
- melt 3 T. butter in a saucepan stir in 1 1/2 T. flour
- add 1/2-3/4 C. milk and heat til warm
- stir in 1 C. grated cheese of your choice (I like extra sharp cheddar) tip: if you use jack or something less flavorful adding some nutritional yeast adds a little zip
- season with black and cayenne pepper to taste
- when the sauce is completely melted and thickened (a few minutes) pour over cooked and drained noodles, stir and serve with a glass of extra cold milk.
RECIPE BACKSTORY
My aunt Sheela gave me this recipe and now it's my fall-back for all occasions because it's sooo easy but also soooo delicious. Also it is pretty versatile because you can do many different add-ins for different flavors. Fresh basil and chopped tomato for a summery flavor, chopped sausage for more wintery comfort, sauted squash for some added vitamins and less cheese, jalepeno for something warmer. Be creative.
I also make this without really measuring so these are approximations but it's pretty much impossible to mess up.