Mac and Cheese
Serves 5
1/2 lb uncooked elbow macaroni , about 1 ½ cups
3 tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk , any kind
3/4 cup half and half
2 1/2 cups shredded cheddar cheese. You can use other types of cheese.
High quality aged cheddar cheeses will give you a stronger taste and smoother texture. But more mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste. Always use fresh grated cheese! Pre-shredded store-bought cheese will not melt the same as freshly grated cheese because it is often coated with corn starch so it does not stick together. Grate the cheese fresh at camp!
Mac and Cheese
Preheat your oven to 325 degrees and then lightly grease a square baking dish.
1. Cook the macaroni but you need to slightly undercook your noodles (about 1 minute under al-dente). Drain and set it aside.
2. Make the roux by melting the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook then for 2 minutes.
3. Add milk and cheese to the roux. Stir in milk and half and half, slowly, stirring constantly. Remove from heat.
4. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce.
5. Pour into baking dish. Pour half or the pasta mixture into the prepared baking dish. Sprinkle about a ½ cup cheese over the top.
7.
6. Pour remaining pasta over it and sprinkle with remaining cheese and bake for 10 minutes.