Welcome 2011! This year is going to be great, possibly lots of work, but great none the less. For dinner tonight I made homemade mac'n cheese, minus the bacon. Unfortunately we were out which became a huge bummer because everything is better with bacon! But we trucked on. We were way to lazy to go out to the grocery store today so we just decided to work with what we had. No pork and sauerkraut here.
So I followed good old Betty Crocker and her basic recipe. I was going to do Ina Garten, but that included bacon and I was just too depressed. Plus, I had made this recipe before and it had turned out pretty well. So I figured this one would be safe.
I added half of an onion, make sure you caramelize it all the way, otherwise you'll have a slight crunch to your bite. Unless you like that sort of thing, and if you do more power to you (I like it that way but Brian likes his a little more well done). And I added three different types of cheese: Gruyere, Sharp Cheddar and Jarlsberg. The Jarlsberg added a nice consistency to the mac'n cheese, it was a little stringy. Just right. I think if you wanted really stringy mac'n cheese, substitute mozzarella. I think that would be a fair bet.
When mixing all of the ingredients together, before the cheese and noodles, the recipe says to add 2 1/2 cups of milk to the mixture and 2 Tb. of flour, but I think they lie. The first time I used the recipe everything was just too runny. So I suggest only using 2 cups of milk and 3 Tb. of flour. It turned out to the perfect consistency and thickness. I also added a secret ingredient... nutmeg. Just 2 pinches of it (I stole that one from Ina).
I filled up 3 mini casserole dishes and put bread crumbs on top, 35 minutes later we had some tasty mac'n cheese. Next time, BACON!
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