Back to basics today!!!
A couple months ago, I was visiting Laura and we were talking about my blog (and I met her gorgeous baby boy, Cooper). Her husband told me he’s a fan of The Domestic Blonde, which always makes me so happy, but that the other day he went looking for a recipe that he was surprised I had never blogged about.
Mac & Cheese!
HOW on God’s green earth have I, the biggest cheese and noodle lover ever, NOT blogged about Mac & Cheese?
There are two possibilities. First, I actually cannot remember the last time I made Mac & Cheese from scratch. Why? Because Kraft Dinner still does it for me, particularly since they came out with the sharp cheddar version. Ummm yum. KD on crack. It’s the only one I buy now.
Secondly, if I’m going to make something – anything – I often overlook the tradition, tried-and-true versions of something. Which is obviously a mistake, since my classic lasagna is my most popular recipe ever and it’s, well… just lasagna. Basic, plain ol’ lasagna.
Anyway, I vowed to make Mac & Cheese for the blog ASAP, if only for Ryan 🙂
And then I got carried away. I didn’t just made ONE Mac & Cheese… I made three. Three different types. Sooo this is the first of (at least) three versions of North America’s favourite noodle dish.
But they’re all very different! And equally delicious. Ryan may have created a monster here. I want to make ALL the Mac & Cheeses now… buffalo chicken, jalapeño popper, sriracha, vegan, etc. Yikes!
Cook the pasta al dente and drain. Melt margarine in a large frying pan. Add the flour, salt and pepper, dry mustard and paprika and stir constantly until a roux is formed. Add the milk and stir constantly until the sauce thickens. Add 2.5 cups of the cheese and stir. Pour the sauce over the noodles and toss to combine. Grease a loaf pan (or pan of your choice and pour in the noodles. Top with remaining cheese and panko. Bake for 25 minutes at 375 degrees.
Adapted from Kitchen Treaty