Last night I got home from work and I realized there was nothing in the fridge but milk, cheese, and butter. Perfect I thought: homemade macaroni and cheese. Mac and cheese is a great comfort food and there are so many variations, you can really prepare it to suite your personal taste. Here is my recipe, and feel free to add peas, pancetta, broccoli, mushrooms, red peppers, etc.
Cook 1 1/2 cups elbow macaroni in boiling, lightly salted water per package directions. Then drain in a colander, rinse with warm water, set aside. In a pan, melt 3 tablespoons of butter; and blend in 2 tablespoons flour. Then slowly whisk in 2 cups of milk and stir constantly until thick and bubbly. Add 1 1/2 cup of graded sharp cheddar cheese, and 1/2 cup of graded Parmesan; stir in until melted. Toss in the cooked elbow macaroni, blending well. Turn out into a lightly buttered 1 1/2 quart casserole (top with bread crumbs if you want). Bake at 350 degrees for 30 minutes or until golden brown on top and bubbly. Makes about 6 servings.
*** If you want to make personal servings as I did, fill lightly buttered ramekins with mac and cheese and bake for about 20 minutes at 350.
