Saturday, July 24, 2010

Creamy Macaroni and Cheese


This is what I had for breakfast - banana blueberry pancakes. And now I have a bag full of pancakes in the fridge, since I'm the only one here who usually eats breakfast, ready to be reheated and re-crisped in the oven for a few more days. They are great too, even for cheater pancakes. Yup, I used Bisquick. And I used the recipe on the back of the box for melt-in-your-mouth pancakes (to the regular recipe add 1 tablespoon each of sugar and lemon juice, and 1 teaspoon each of baking powder and vanilla). I also added my last handful of fresh blueberries and a chopped banana.

But you're not here for the pancakes... because I ate them. No, you're here for the creamy macaroni and cheese.


I used to make macaroni and cheese where I baked it after combining the pasta and cheese sauce, but I've found that to make it too dry. Although cutting a cold hunk of macaroni and cheese out of the dish from the fridge the next day and being able to eat it out of hand is always fun. I had a macaroni epiphany last winter while visiting with family and making dinner. The back of the cornstarch box had a recipe for cheese sauce that yielded something silky smooth and cheesy. Then I realized if I wanted a creamier mac and cheese, I should just skip the baking step, which is what I've done since.

Creamy Macaroni and Cheese

1 package of cooked pasta (I used bowties this time)
2 Tbsp. butter
1 cup milk
1 Tbsp. cornstarch (or 2 Tbsp. flour)
Seasonings as desired
2 c. or more of shredded cheddar cheese

Get your pasta cooking in salted water. 

While the pasta is bubbling away, melt the butter in a saucepan over medium low heat. If you're using flour, add it to the melted butter and stir with a wooden spoon or whisk constantly until golden, then add the milk. If you're using cornstarch, mix it with about 1/4 cup of the milk and add the cornstarch mixture and the rest of the milk. Stir until thickened, then add whatever seasonings you wish. I used salt, pepper, garlic, dry mustard, and crushed red chili flakes this time. Then add the cheese and stir until melted.

When the pasta is cooked, drain and toss with the cheese sauce. I like BBQ sauce and Sriracha sauce with my mac and cheese, as well as topping it with a little shredded Parmesan and sliced basil.


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4 comments:

christine said...

I love Mac and Cheese. This version reminds me of my mother's recipe. Thanks for sharing this one. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

Run Lori Run said...

You know I was just thinking about both of these dishes, seriously. We have a ton of blueberries to use up and I have a thing for pancakes these days. :)

Life with 5 dogs said...

We love Mac and Cheese. Thank you for sharing. We are your newest followers.

Average Weight Loss Medifast said...

Oh how yummy mac and cheese!