Macaroni & Cheese
Simple or Deluxe
Simple Mac and Cheese (Bearcaroni):
Make medium white sauce according to the recipe on a box of corn starch. Make enough to yield two cups of sauce when you're done. After it has thickened, keep warm, but not boiling. Be careful, as it can easily get scorched on the bottom of the pan if you cook it on a stovetop. Cooking it in a microwave avoids the scorching issue.
Grate a half-pound block of medium cheddar cheese (minimum amount - you can add more if you like).
Tear up four to six slices of American Cheese.
Measure out 1 pound of medium or large macaroni elbows.
Bring several quarts of salted water to a boil in a large stock pot. Cook the macaroni elbows in the boiling water according to the directions on the package.
When elbows are done, remove from heat, pour into a very large colander to drain. Once drained, pour back into the large stockpot. (Do not return to the stove).
Stir the grated cheese and American cheese pieces into the hot macaroni. Stir in the white sauce. Mix thoroughly, allowing the cheese to melt and blend with the white sauce.
Serve with a green vegetable and a nice salad.
Yum!
Deluxe Mac and Cheese (Not Bearcaroni) :
Blend 1 teaspoon of curry powder into 1/3 cup of flour. Blend thoroughly. Set aside.
Melt 1/2 cup of butter in a heavy skillet. Blend in the flour/curry mixture to make a roux. When the mixture begins to bubble, cook for 1-2 minutes, remove from the heat. (No need to brown it.) Let cool a little while.
Stirring constantly, slowly blend in two cups of milk to make a white sauce, blending carefully so it doesn't lump.
Return to the stove, and while stirring it, heat it until it comes to a boil. Sauce will be thick. Remove from heat and set aside.
Grate a half-pound block of medium cheddar cheese (minimum amount - you can add more if you like).
Tear up four to six slices of American Cheese.
Measure out 1 pound of medium or large macaroni elbows.
Bring several quarts of salted water to a boil in a large stock pot. Cook the macaroni elbows in the boiling water according to the directions on the package.
When elbows are done, remove from heat, pour into a very large colander to drain. Once drained, pour back into the large stockpot. (Do not return to the stove).
Stir the grated cheese and American cheese pieces into the hot macaroni. Stir in the white sauce. Mix thoroughly, allowing the cheese blend with the white sauce. Cheese does not have to melt. Mixture will be thick.
Heat one cup of milk until it is hot, but not boiling. Gradually pour into the mixture above while stirring, blending it in completely. The warm temperature helps melt the cheese.
Spray a 9x13 glass baking pan with cooking spray. (Aluminum will work too - glass is better.)
Pour the macaroni and cheese mixture into the baking pan, and spread it out evenly.
Generously sprinkle the top of the mixture with Panko (Japanese bread crumbs.) Don't use regular bread crumbs. Panko is specially made to yield a marvelous crunchy topping.
Bake in a 400° oven 30 - 45 minutes, or until light golden brown on top and bubbling.
Serve with a green veggie (like broccoli or green beans) and a nice salad.
Now this is GOOD!