MAC AND CHEESE

Ever since I was a kid I have LOVED mac and cheese. Whether it was the school lunches or the instant macaroni and cheese which I lived on when I was low on funds as an adult, this was a huge treat to have. Now with more sensitivity to foods, especially a lot of the heavily processed package items, I have to make things myself.

While this mac and cheese dish was a far cry from the inexpensive boxed variety, (the cheeses totaled to about $15 because well..NYC is an expensive place to be) it was definitely a tasty treat and the perfect comfort food on a cold snowy day.

If you are low on funds, you can run with the sharp cheddar cheese only.

If you can splurge a little, you can add at least 1 or 2 other cheeses you like really as long as it melts well like, Gruyere, Italian Fontina, Edam, Parmesan and Gouda cheese to name a few.

Give this a try and let me know how you enjoyed it!!!!

Ingredients

  • 1 box of medium shells
  • 1 ½ cups shredded sharp Cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 cup of Havarti Cheese shredded
  • 1 1/2 cups 2% milk or whole milk
  • 1 cup of Half and Half
  • ¼ cup butter
  • 2 ½ tablespoons all-purpose flour
  • 1/4 teaspoon coriander (optional)
  • 1/4 teaspoon of cumin (optional)
  • In a medium sized pot, cook the shells according to the package directions. Drain and put back into the pot.
  • In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk and half and half to roux slowly, stirring constantly. Stir in cheeses, spices and cook over low heat until cheese is melted and the sauce is a little thick. Pour the sauce of over the shells and stir until well blended. Serve immediately.

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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