Mac & Cheese
Who doesn’t love mac and cheese? Yes, making it from scratch isn’t as quick as dumping a box in a pot, but either way you have to cook the macaroni, and the time it takes is pretty short when you use pre-grated cheese. Easily serves 4 as a side dish—feel free to cut recipe in half or double it.
- 2 cups pasta (about 4 oz. dry—preferably whole wheat (shape of your choice, although elbow macaroni is traditional))
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 teaspoon Penzeys Foxpoint seasoning (or alternate seasoning below)
- ¼ teaspoon granulated or powdered onion
- ¼ teaspoon granulated or powdered garlic
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1½ cups whole milk
- 4 oz. shredded medium cheddar cheese
- 4 oz. shredded Monterey Jack cheese
- ¼ cup grated parmesan or Romano cheese
- Bring water to boil in large pot. Add pasta and cook until done, 8 to 10 minutes, depending on the shape of pasta. Test for doneness, as some people prefer al dente and others soft. Drain in colander.
- Melt butter in 1-quart saucepan over medium heat.
- Add 2 tablespoons flour and cook, stirring often with a whisk for about 2 minutes.
- Add Foxpoint or Alternate seasoning, stirring for 1—2 minutes.
- Add milk and cook, whisking often until slightly thickened (about 5 minutes).
- Remove from heat and let cool for about 1 minute. (Adding cheddar cheese to the liquid when it’s too hot can make the mixture curdle.)
- Add grated cheese and parmesan or Romano and mix well.
- Return pan to heat over low and stir with whisk just until cheese is melted.
- Remove from heat.
- Taste and add salt if necessary and pepper if desired.
- If cooked pasta is stuck together, rinse briefly with hot water.
- Put pasta in serving dish, add sauce, stir well and serve. If it is too thick, add a little milk and stir.
Easily serves 4 as a side dish—feel free to cut recipe in half or double it.