mac n’ cheese

Apr 17, 2010 by

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
  • salt
  • pepper
  • 2 c shredded cheese (i prefer mild cheddar or co-jack)
  • bread crumbs
  1. prepare pasta as called for on the box, drain.
  2. when there is 5 min. (or so) remaining with the pasta cook time, begin preparing cheese sauce.
  3. melt butter in a large non-stick pan.  after butter melts, whisk in flour until there are no more lumps.
  4. add milk and allow to bubble and thicken.  while waiting, add ground mustard, garlic powder, salt and pepper as desired.
  5. add cheese, allow to melt and blend into mixture.
  6. fold in pasta, pour into individual ramekins.
  7. 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
  1. mix ingredients well with a fork.


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1 Comment

  1. john

    You need alfredo sauce, white cheddar, sharp cheddar butter, no mustard

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