Macaroni and Cheese

21 Jan

The past week has been VERY winter-like around here.  My neighbourhood has had buckets of snow, and freezing cold temperatures (-24C with windchill one night).  I’ve been cooking up a storm of comfort food, as nothing is better than a piping hot meal on a blustery winter night.

The other night I decided to make some homemade macaroni and cheese.  I found this recipe on the Betty Crocker website, and it’s very simple and straight forward.  Since I’m lactose intolerant, I substituted the milk and cheese for lactose-free ingredients, and it tasted fabulous. If you have to limit your dairy intake, this recipe will definitely work with substitutions.

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  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups milk
  • 2 cups shredded or cubed Cheddar cheese

Heat oven to 350.  Cook macaroni as directed on package.

While macaroni is cooking, melt butter in a large skillet over low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce.  Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat until boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese.  Cook, stirring occasionally, until cheese is melted.

Drain macaroni.  Gently stir macaroni into cheese sauce.  Pour into ungreased casserole dish.  Bake uncovered 20 to 25 minutes or until bubbly.

****

*

Now doesn’t that look delicious?!

I added some Panko bread crumbs on top for a little crunch, and served it with ketchup.  I know some people find that disgusting, but it adds a load of great flavour.  Even though the weather may be improving around here, it’s nice to have comfort food every now and then for dinner during the winter months.

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