mac n’ cheese
this is another one of those woe is me… i miss some of my tasty favorites from michigan blog… 🙂
here’s looking at you, bar louie’s mac n’ cheese. i still haven’t quite gotten the texture quite right, but this comes pretty darn close. guess i’ll just have to wait until i come back to michigan to have the real thing. 🙂
this is one of those recipes where i throw in a little bit of this and a little bit of that. this recipe works well for two. multiply as needed.
- 2 c corkscrew pasta
- 2 tbsp butter
- 1 heaping tbsp flour
- 1-1/2 c milk
- ground mustard
- garlic powder
- 2 c shredded cheese (i prefer mild cheddar or co-jack)
- bread crumbs
- prepare pasta as called for on the box, drain.
- when there is 5 min. (or so) remaining with the pasta cook time, begin preparing cheese sauce.
- melt butter in a large non-stick pan. after butter melts, whisk in flour until there are no more lumps.
- add milk and allow to bubble and thicken. while waiting, add ground mustard, garlic powder, salt and pepper as desired.
- add cheese, allow to melt and blend into mixture.
- fold in pasta, pour into individual ramekins.
- top with bread crumbs, place under boiler until brown and bubbly.
here’s an extra bonus recipe! 🙂
the mac n’ cheese is shown served with a corn dog and honey mustard. my recipe for honey mustard is as follows:
- 1 part mustard
- 1 part mayo (not miracle whip)
- 1 part honey
- mix ingredients well with a fork.