This is my easy, go to recipe for mac and cheese. I like to prepare mine on the stovetop. I make an easy roux based cheese sauce and add whatever shredded cheese I have on hand. My favorite is to do sharp cheddar cheese, but I have also done mac and cheese with every variety of cheese that comes shredded in a bag. I also vary the type of spices I use in the mac and cheese, depending on the food I am preparing it with and the type of cheese I am using. My son as well as my husband love this classic comfort food, and I prepare it about once a week. I have also used elbow pasta, as well as the rotini and penne pasta. I topped this mac and cheese with fresh tomatoes from my patio. I bought a Burpee hybrid tomato plant for a patio container. The plant and tomatoes are beautiful, but the taste of the tomato was disappointing. It was surprisingly bland and unexciting. Next year I’ll just plant a beefsteak tomato plant in a larger pot with a cage.
Yield: Serves 4
2 cups elbow macaroni
2 tablespoons flour
2 tablespoons butter
1 clove grated garlic
1 tablespoon grated onion
1/4 teaspoon mustard powder
1/2 teaspoon salt
2 cups milk
2 cups cheese
Cook pasta according to package directions. Melt butter in skillet. Add onion, garlic and seasonings. Add flour and whisk to combine.
Cook the roux until it smells nutty.
Add milk and whisk to combine. Turn heat to high and bring to a boil while stirring constantly. When mixture starts to bubble and thickens, turn heat to low.
Add cheese and whisk until it has melted. Add macaroni back to pot and simmer for about 2 minutes.
