Friday, November 18, 2005

OldRoses' Better Than The Blue Box Macaroni & Cheese

The weather has finally turned cold. The kind of cold that gets into your bones and makes you long for comfort food. The ultimate comfort food for me is macaroni and cheese. When my daughter was young, she loved Kraft macaroni and cheese. I was delighted, both because she was a very picky eater and because she could prepare it herself. One day I checked the ingredients on the box. I was appalled. This wasn't food. This was a chemistry experiment. I instituted a new rule: "If you can't pronounce it, you shouldn't be eating it". I also started looking for a recipe for macaroni and cheese.

We ate a lot of really bad macaroni and cheese for months as I tried recipe after recipe. Finally I threw in the towel and decided to invent my own recipe. I started by combining the best parts of two recipes. It turned out so well, my daughter pronounced it "better than the Blue Box". I quit while I was ahead.

A few things you should bear in mind when making this recipe. First, it calls for Rotelle, but you can use the traditional elbow pasta or your favorite pasta. We tried a few different kinds of pasta and decided that we liked the Rotelle best. Secondly, be sure to get the sharp process American cheese. If you get the regular American cheese, it will be bland. Unless you prefer it that way! And last, but not least, you must, must, must grease the casserole dish. This recipe doesn't just stick to the casserole, it fuses to it. It becomes one with the casserole dish.

Verdict: Yum! This one's a keeper.

OldRoses' Better Than The Blue Box
Macaroni & Cheese
(Source: OldRoses )

16 ounces Rotelle
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
16 ounces sharp process American cheese

Heat oven to 375F. Cook Rotelle in boiling salted water for 15 minutes. While the pasta is cooking, melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly Boil and stir until thickened. Add cheese and stir until completely melted. Grease 2-quart casserole. Combine macaroni and cheese mixture in casserole. Cover; bake 30 minutes. Uncover; bake 15 minutes longer.

6 to 8 servings

1 comment:

Rae said...

That looks good. I'll have to try this recipe for sure.