Mac & cheese

I just made the best mac & cheese, from a Jeanne Lemlin cookbook. Basically, you boil 2 cups of elbow macaroni, and meanwhile make a roux: 2 tbsp flour, 2 tbsp melted butter, 2 cups milk, 1/8 tsp dry mustard, a dash of cayenne and a bit of salt. You mix the pasta with the sauce and cook it in a 2-quart container at 400 for 15 minutes. At first, my kids asked, "Is it Kraft?" but then they forgot about that and munched away contentedly.

P.S. I left out the cheese in the list of ingredients. You mix it into the roux: 2 cups cheddar and 1 cup smoked Gouda. The Gouda really makes a difference.

Comments

Rachel Federman said…
That's the recipe I always use, too! My kids ask for Kraft also...
2:58 PM
Bearette said…
That's funny!
3:16 PM
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