Friday, May 21, 2010
Here's a bad photo of some good mac and cheese I made recently. It's actually a natural-looking pale yellow, but between the rainy day and the stovetop light, it came out looking fakey-orange. Also, someone had the audacity to dig into it before she photographed it.
Annie's Mac and Cheese
2 cups dry elbow macaroni
3 Tablespoons cornstarch
1-1/2 teaspoons salt
1/4 teaspoon Cavender's Greek seasoning (can use season salt or just garlic powder)
1/4 teaspoon dry mustard
3 cups milk
2-1/2 cups shredded cheese, any kind (I used 1 cup mozzarella and 1-1/2 cups co-jack)
Crushed crunchy things for the topping (I used homemade garlic croutons)
Heat oven to 300°F.
Cook macaroni per package directions, then drain.
While macaroni is cooking, combine cornstarch, salt, Cavender's and mustard in a medium saucepan. Stir in a small amount of milk and whisk until smooth. Add remaining milk and whisk until well-blended. Cook and stir over medium-high heat until mixture thickens and comes to a boil. Remove from heat and stir in cheeses.
In same pan, or large bowl, combine drained macaroni with sauce. Stir well, then pour mixture into a pan-sprayed 2-qt. casserole dish. Top with crushed crunchy things.
Bake at 300°F for about 30-40 minutes until bubbly and just beginning to brown.
Makes 4-6 servings.
Posted by Annie Jones at 6:39 AM