How could creamy, cheesy pasta, usually finished with breadcrumbs on top, not be amazing? This recipe is the food memory I have with some added lusciousness and a little more flavor. We didn’t have homemade macaroni and cheese often either, but when we did, it was great. When no lumps remain, add the rest of the milk and the cream. Slowly pour in 1 cup of the milk, while whisking. Melt the remaining 1/2 cup of butter in a large pot over low heat, and stir in the flour until a smooth paste forms. I assume she didn’t see the draw, and as a kid, I didn’t know if I was missing out or not. Shred the cheeses, by hand with a box grater, or in a food processor. Instead, Mom was a frugal grocery shopper and didn’t purchase foods that were not necessary. In our family, we never had boxed macaroni & cheese. I find that most food memories come from times derived while growing up. And I’ll admit it: the box has its place. I know there will always be boxed macaroni & cheese and those who love it. And while baked macaroni & cheese is usually for adults, kids will love this too! A super flavorful baked macaroni & cheese recipe. This recipe for homemade macaroni & cheese is definitely not the same as the one from a box. It’s so much better! With a creamy texture and four different types of cheese, this is a simple and straightforward dish.
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