Macaroni & Cheese

By Wewah

From Bon-Appetit Magazine: Pre-shredded cheese is often spiked with preservatives and stabilizers, which give it a longer shelf life but make it hard to melt. The result is a waxy, chalky, artificial-tasting cheese that doesn’t totally satisfy. Your better bet? Buy a brick of quality cheese and shred your own with a box grater. Your best bet? Buy a few different bricks. “The perfect blend of cheeses is about flavor and texture,” Saffitz says. Damuck likes using fontina for its melting quality, while cheddar adds a sharp, salty note. Mix and match your favorites—we’re partial to at least some Gruyère in the mix—and don’t skimp on the good stuff.

Choose a shallow, wide casserole pan instead of a deep soufflé-style dish.

Ingredients

• 2 T margarine
• 1/4 c sifted flour
• 1 t salt
• 1/2 t dry mustard
• 1/4 t pepper
• 2 1/2 c millk
• 2 c grated cheddar
• 8 oz macaroni (1 3/4 c dry)
• 1/4 c bread crumbs

Preparation

Step 1

Cook noodles 6 minutes & drain
Melt butter, stir in flour, salt, mustard, & pepper
Stir until smooth & remove from heat
Stir milk in gradually
Return to heat & cook 10 minutes until thickened
Remove from heat & stir in 1 1/2 c. cheese
Turn macaroni into greased 2 qt casserole
Pour cheese mixture over all
Mix 1/2 c cheese with bread crumbs & sprinkle over top of casserole

Bake 375 degrees for 25 minutes