I tried a new Macaroni and Cheese recipe tonight. THIS is the keeper. It’s cheesy and delicious, but the spices and other additions make it not-too-cheesy. Seriously delicious stuff. Personally, I think the addition of some nicely sauteed mushrooms would make this even better. Sadly, no one here likes mushrooms. Losers. We had a spinach salad on the side. We would have had the spinach salad either way, but it sounds grumpier if I mention it in context with NOT getting my mushrooms. I didn’t get my mushrooms – and I’m only a little bit bitter. (Do you see me as a tempermental artiste now?)
From http://www.recipezaar.com – Kittencal’s Creamy Macaroni and Cheese:
You probably won’t search any further for mac/cheese after trying this one. This is something similar to Stouffer’s mac and cheese (not!). I sometimes add in 1/2 c. of sour cream, but that is only optional. If you are not a garlic lover, omit it (but you shouldn’t).
2 1/4 C. elbow macaroni
1/4 C. butter
2 large garlic cloves, minced
1 tsp, onion powder
1 tsp, mustard powder
1/4 tsp, cayenne pepper
3 T flour
1.5 C. shredded cheddar cheese
1 (16 oz) pack Velveeta, cut into small cubes
salt and pepper to taste
1/2 C. Parmesan cheese, finelyy grated
1. Preheat oven to 350
2. Grease casserole dish (medium)
3. Cook pasta according to pkg directions. Drain, do not rinse.
4. Put pasta in a bowl (or if you have a strainer pot, dump water out of the main pot, melt 2 T butter. Mix with pasta.
5. Melt 1/4 c. butter in a large sauce pan, medium heat.
6. Add minced garlic, onion powder, mustard powder and cayenne pepper.
7. Add in flour and stir for 1 minute – no lumps
8. Slowly add cream and cook stirring constantly over medium heat until bubbly and thickened.
9. Reduce heat and add in cheese – mix until melted and smooth.
10. Add salt and pepper to taste.
11. Add in the cooked pasta and toss to combine.
12. Transfer to baking dish.
13. Sprinkle with Parmesan cheese.
14. Bake @ 350 for about 20-25 minutes.