A long time family favorite, but the first time I dared to try my hand at it. Tasted just as I remember, haven’t yet found another that can compare, especially beside a giant green salad!
VARIATION (6/20/2014): Don’t eat pasta? No problem! Try the cheese sauce on top of roasted broccoli or cauliflower. Yum!
Mac ‘n’ cheese
2 cups macaroni
2 tbsp. butter
3 tbsp. flour
1 cup milk
2 cups grated cheddar
1/4 tsp. cayenne or chili powder
Salt and pepper
Other desired seasonings (cumin, coriander, nutmeg, thyme, pumpkin pie spice… the possibilities are endless)
Seasoned breadcrumbs (flax seed meal and Italian herbs work too)
Finely grated parmesan cheese
Preheat oven to 350ºF. Cook macaroni and place in casserole dish. Melt butter in a small saucepan over medium heat, add flour and/or nutritional yeast, whisking constantly with a fork to avoid lumps, then gradually add the milk. Once it begins to thicken, stir in the cheese and seasonings. Or, place butter and flour in the bottom of a quart measuring cup and heat in the microwave for a minute. Whisk together thoroughly, then add milk. Heat, stirring after every minute, for 4 minutes or until thick, then stir in cheese and seasonings. Pour sauce over macaroni and mix well. Sprinkle generously with breadcrumbs (or alternative) and parmesan cheese. Bake, covered for 20 minutes. Remove cover and bake 10 minutes more. Let cool 10 minutes, if you can hold off that long, then devour!