Easy Macaroni & Cheese

After a long weekend with family and friends, the only thing I want to do is curl up with a good movie, and a big bowl of homemade Mac & Cheese. This recipe is the simplest, but the most delicious. And works perfectly to fill your tummy on a relaxing Fall night in.

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Secret trick – add a few florets of broccoli or cauliflower to the pasta water, and get your dose of veggies. A GREAT idea for fueling your kids. 

Ingredients; 

  • 1 box elbow macaroni (approx. 3 cups)
  • 3 Tbsp unsalted butter
  • 3 Tbsp AP flour
  • 4 cups skim milk
  • 2 Tbsp Dijon mutard
  • 1/4 tsp grated nutmeg
  • Coarse salt and freshly ground black pepper, to taste
  • 3 cups cheese – I used Gouda, Gruyère, and an old Cheddar
  • 3 Tbsp fresh chives, chopped

Method; 

In a large pot of boiling salted water, cook pasta according to the directions on the package, until al dente. 

In the meantime, heat butter over medium heat in a saucepan – whisk in flour when melted. Cook for 2 minutes. Pour in milk in a steady stream, whisking constantly until smooth; cook, whisking often until thickened, about 5 – 7 minutes. Whisk in the mustard, nutmeg, and season with salt and pepper. Stir in the cheeses, and let melt. 

Stir in pasta, and finish with the chives. Top with a few extra chives and some freshly grated black pepper. 

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My take on a classic is an instant crowd-pleaser for all ages. 

XO

Ally

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