Thursday, January 30, 2014

Macaroni and Cheese

Lunch time! Mac'n Cheese is almost as easy to make as KD and tastes light years better. I like ketchup on my mac'n cheese, I have since I was old enough to hold the ketchup bottle. To start, grate about a cup of cheese. I usually use Balderson's Extra Old Cheddar but Armstrong also produces a good result. Get a large pot of water boiling and measure between 2/3 and 1 cup dry macaroni per person. Salt the water and put the macaroni in for 8 to 12 minutes depending on brand. (read the package) When it's done, drain it. Don't rinse cooked macaroni, put it in the empty pot and let the sauce loosen it up.

While the macaroni cooks, in a sauce pan put a little oil and a pad of butter, at least a tablespoon altogether. Put a teaspoon of flour on the butter and turn the heat up to a bit more than medium low.  The butter and flour should make a thin paste that needs to bubble a bit to cook off the flour taste.  Don't cook it till it starts to brown. Remove from heat and add a splash (1/2 ounce) of chicken stock to give a savoury background, whisk the lumps out and add a bit of milk.  Whisk smooth and add more milk up to about one cup, whisk again and return to heat.  Heat the sauce up to bubbling and add the cheese.  When the cheese is all melted and the sauce is the right consistency, pour the sauce into the macaroni, toss and serve. If the sauce is too thin, add a little instant blending flour over the top, mix and cook the flour taste off for a minute or two. If it's too thin, add a little milk.

Easy and delicious!

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