Granini's Macaroni and Cheese

Granini's Macaroni and Cheese

Ingredients:

4 tablespoons unsalted butter

1/4 cup flour

2 cups of milk or half & half

2 cups sharp cheddar cheese

1/2 to 1 cup sharp white cheddar cheese (I prefer Tillamook's sharp cheddar in the red package)

1 - 2 teaspoons Lawry's seasoned salt (and Tillamook's sharp white cheddar for this one)

2 cups elbow macaroni

Directions:

1. In a medium saucepan, boil water and 1 teaspoon salt.  Prepare elbow macaroni per the directions (usually I boil the pasta for 7 - 8 minutes and drain thoroughly, but do not rinse).  Set aside.
2. In a large saucepan over low heat, melt the butter.  Sprinkle in the flour, and allow the roux to cook for several minutes.
3. Very slowly whisk in the milk, whisking vigorously to avoid getting any lumps.
4. Allow the mixture to simmer for 3 - 4 minutes.
5. Slowly add in the two cheeses, and allow the cheeses to melt completely.
6. Stir in 1 teaspoon of Lawry's seasoned salt and taste.  If it needs a dash more salt, feel free to add in just a wee bit.
7. Add the pasta directly to the sauce.  Taste a little.  Taste a little more.  Try very hard to leave some for the rest of the family.
8. At this point, you can either serve the macaroni and cheese as is, which is the way I eat mine.  Because it's deeeeee-lish.  Or, if you prefer a slightly baked top, feel free to pop the whole thing into a pre-warmed oven (gee, 350º, what a surprise!) for 10 to 15 minutes, and the top will get crunchy.  That's how my hubby likes it.  You can even go even MORE overboard, and top it with bread crumbs, but I think that's going too far.  But that's just me.

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Find other tasty Thanksgiving Dinner dishes here:

And tasty pie recipes here:

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I not only bake and cook, I write murder mysteries too!

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Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)