Saturday, February 2, 2013

Mac and Cheese

1 package small shaped pasta
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
olive oil

2 tablespoons butter
1 cup bread crumbs

A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.

1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.


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