Classic Macaroni & Cheese

I went looking for this recipe on the blog as it is something I haven't made for a while and since it is so damp and chilly outside, would go down perfectly for dinner tonight.  Imagine my surprise when I discovered that I had only blogged about a more 'dressed-up' version, and not this one!!!  Although the recipe that I entitles "The Yummiest Mac and Cheese" is delicious, this is a recipe handed down from my Mum, who used to make this for both my brother and I ~ it remains a firm favourite with both of us...and now my family!!

CLASSIC MACARONI & CHEESE

Ingredients:

375 g macaroni (or any shaped pasta)

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1 cup macaroni water*

1 cup grated cheddar cheese (or any cheese you fancy that will melt nicely)

1 tsp dried mustard powder

Black pepper and sea salt, to taste

• Preheat oven to 450F.
• Cook macaroni according to package directions.  When draining the macaroni, ensure that you reserve 1 cup of the water to help thicken the sauce.
• Melt butter in large pot, whisk in the flour until incorporated.  Add the milk and macaroni water while whisking to incorporate.  Bring to a boil whisking continuously to ensure a smooth, thickened sauce.  Remove from heat.
• Add 3/4 of the grated cheese and stir until melted.   Stir in the macaroni and place in a greased baking dish. 
• Sprinkle the top with the remaining cheese and bake for 20 minutes, or until the cheese is melted and golden on top.
• ENJOY!

Yummiest Mac & Cheese!

Today after my riding lesson I really felt like something filling and homemade...basically comfort food! So I decided to make my macaroni and cheese! This is not only super-easy, but kid-friendly too (I made it just the other night for Hayden, India and Devon!) There is no baking required unless you like to have the cheese form a crispy coating on the top like in the photo (then just pop it in a 350F oven for 15 mins!)

RANCH STYLE MACARONI & CHEESE

Ingredients:

1 cup milk

1/4 cup butter, cubed

2 envelopes of ranch salad dressing mix

1 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp onion salt

1 cup cubed cheddar cheese

1 cup cubed mozzarella or Monterey Jack (for zip!)

1 cup sour cream

16 oz elbow macaroni, cooked until al dente

1/2 cup crushed Premium Plus crackers or panko bread crumbs

Grated cheddar and Parmesan Reggiano

• In a large pot combine the first 8 ingredients (milk to mozzarella) over medium heat until cheese is melted and mixture begins to thicken.
• Fold in the sour cream. Add the macaroni and crackers. Cook until heated through, stirring frequently to prevent it sticking.
• Top with a light dusting of grated cheddar and Parmesan Reggiano cheese and either serve or put into a 350F oven until cheese has melted and is golden brown.
• ENJOY!