Best Mac and Cheese Ever
Marconi and cheese is the favorite food of my daughter. I used to make it from the little blue box mix until I read the list of no less than twenty ingredients, not including the milk and butter you add which are probably the most natural things in it. Today I made mine with only fourteen. To be fair the macaroni contained seven of those ingredients.
So to make a rich, tasty, creamy and REAL sauce only seven things are required
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 cup cream
- 1 cup water
- 4 oz shredded sharp cheddar cheese
- 1 tablespoon Parmesan cheese
- salt to taste (I used about a teaspoon total)
I start by boiling 1/2 pound of macaroni noodles in plain water for 12 minutes and set it aside to drain. Then I melt the butter add the flour and cook it together in a nice heavy sauce pan. Once this forms a pasty bubbly mixture I slowly add cream and stir constantly with a whisk. Adding the cup of water, I lower the heat to medium and stir until it comes back to a boil and thickens into a creamy bechemel sauce. Salt is added to taste, then the cheeses (I grate my own cheese to leave out the anti-caking ingredients) and the sauce is whisked again until the cheeses are completely melted.
Admittedly this is a pretty decadent comfort food. I don’t make it often but my daughter was craving it. Since she’s such a peanut I gave her a nice big bowl of it for lunch. I feel so much better about it when the ingredients are real and wholesome. Not only that but lunch included a side salad of home grown lettuce and tomatoes with a sprinkle of the grated cheese and dressed with lemon juice and pepper. I don’t think I’m putting anyone in danger of malnourishment…not on this diva’s watch!