Macaroni and Cheese
Not that anyone needs a good reason to make mac and cheese but I chose this recipe for two reasons. First and foremost I wasn’t too happy with the goat cheese and asparagus macaroni salad that I made in an earlier post. The macaroni salad was sitting in my fridge and I thought this recipe would be a great way to re-purpose the ingredients.
Second, making macaroni and cheese from scratch is an excellent way to learn how to make a basic roux. Making a roux is a necessary step when making many sauces and therefore, can be a useful thing to know. A roux is usually made from equal amounts of a fat and flour. I recommend watching this quick clip on How to Make a Roux.
The second step of the recipe below involves creating a roux and then thinning it out by slowly adding milk.
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese
Directions can be found at Food.com. Recipe adapted from Food.com by Marie.
Quite so! Mine turned out a bit tangy as I was reusing macaroni that was already coated in goat cheese and citrus. As this is a simple recipe I recommend throwing in some broccoli and onions. Even spice it up a bit with cayenne or paprika. I used hot sauce. This recipe is a definite remake for when I need comfort food.