This ain't no boxed Kraft Dinner

One of my husband's current apres run favourite things to get is the macaroni and cheese from Burgoo. He gets it with a side of garlic potatoes while I usually opt for the Pain Francias (which is to die for and will be addressed in a future post). This started a craving of my own to make macaroni and cheese at home and so I am on a mission to find the best blend of cheeses to make this dish really sing. The measures for the sauce are a bit hazy as I just eyeball it everytime and never really get it the same.


Here is the basic recipe I use. This whole thing takes about 20-30 minutes to make and is super easy. I use a 8X13" baking pan when I broil it at the end to get lots of crispy topping. 'Cause who doesn't like the crispy, melty, cheesy topping???

Not from a box Mac and Cheese

1 package of macaroni (454g) - really you can use any shape like rotini or bunnies or wheels
2-3 cups of shredded cheese - you pick. Mix it up. Use old chedder for traditional M&C or asharper cheese for a sassier dish - the amount depends how cheesy you want it.
1/3-1/2 c of butter
1/4 - 1/3 c of flour
~2 cups of milk
Pinch nutmeg
Fresh ground pepper

Cook the pasta. While you're waiting for the water to boil shred that cheese.

Once the pasta is in start on the cheese sauce:

- Melt the butter in a sauce pan.
- Sift in the flour a tablespoon or so at a time whisking after each addition
- Add the milk slowly while whisking to make sure it's not lumpy - less for a thicker sauce, more if you like your mac and cheese a little more saucy
- Add the nutmeg and some ground pepper (4 cranks of the mill should do it)
- Allow to come to a simmer on medium
- Add the cheese gradually to the warmed mixture, continuing to whisk
- Stop adding cheese when it's starting to thicken - not as thick as stadium nacho cheese; a little more runny will be perfect.

When the pasta is done to your liking drain it and transfer it to a baking pan or a cassorole.

Toss it with about 1/2 cup of cheese if you want.

Pour cheese sauce over top.

Sprinkle cheese on top as desired.

Broil at a distance (i.e. not on the highest rack position) until the cheese on top is bubbly and starting to go a bit golden and crispy in places.