September 23, 2008

Macaroni and Cheese


This is definitely our favorite meal, with or without cooked peas, when we can't think of anything else to make. Amounts are (very) approximate.

2 T butter
1/4 C flour
1 C sharp cheddar cheese, grated
1/3 C Velveeta, cubed (or all cheddar, but Velveeta does add a real creaminess to it)
squirt of mustard
dash of worchestershire sauce
1 lb. pasta (medium shells are best)
s & p

Turn large pot of water on to boil to cook pasta.

Melt butter in large saucepan. Gradually stir in flour. Whisk in milk until hot, thick, and bubbly. Turn down heat. Add cheeses; stir until melted. Add mustard, worchestershire, salt and pepper. (We always need more salt and pepper after we mix the cheese sauce with the pasta, no matter how much we add at this stage.) Drain cooked pasta. Stir sauce into pasta and serve.

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