mac n’ cheese

April 19, 2007

My 17-month-old loves – I mean, loves– macaroni and cheese. But I’m not one to buy boxed instant foods, so I’ve been spending the last few months trying to perfect a recipe. This is my easy-breezy concoction, baking optional.

Cook a cup or two of macaroni, depending on how much you want left over. Drain, set aside. Heat up a scoop of butter, half a cup of milk and season with salt, pepper and garlic powder. When the milk is pretty warm, add a spoonful of flour. Start stirring until the milk, butter and flour make a thick gooey sauce. Add the macaroni and stir. Shred about two cups of cheese (I usually keep a baby loaf of Colby Jack in the fridge) and stir in until melted through. It might need some extra salt, depending on your taste. But I’m cooking for a toddler, so sometimes bland is not an issue.

I served this for dinner to the teenager and Carlos the other night and it came out nice. If I’d had a bit more time on my hands I might have thrown it in the oven for 20 minutes to toast it a bit.

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