I love eating. It’s the one thing in life at which I’m absolutely certain I’m 100% successful. I mean, I feel fairly confident about my teaching abilities, and I feel I’m a very competent trombone player, but eating is something I’m positive I really good at.
Being snowed in this weekend due to the 32 inches dumped on eastern PA by Snowzilla gave me ample time to binge watch several food and travel shows on Netflix. “Girl Eats World” was of particular interest to me, and I thought to myself, “Self….why can’t I start a food blog?” Sure, I know this won’t be nearly as successful as Kamini’s blog, and I have no intentions of it becoming a career or a television series, but just a place where I can share recipes and dishes I find particularly scrumptious.
We’ve had two snow days in a row now, not because it’s still snowing, but because the roads are just that bad. I love being in the kitchen on days off, but sometimes it’s bad news because I produce way more than our two-person household can eat. Today’s venture was my mom’s recipe for macaroni and cheese. This is a family favorite, and has a prominent place of honor at every year’s Christmas gathering. I have no pictures of the process, but here’s the bubbly, gooey, cheesy, crispy final product:
Here’s how I make it:
Baked Macaroni & Cheese
- 2 tbsp corn starch
- 1 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp pepper (or more, to taste)
- 2 1/2 cups whole milk
- 2 tbsp butter
- 8 oz shredded white cheddar cheese (Cabot Seriously Sharp is our favorite, but you can use whatever you like)
- 8 oz elbow macaroni (or any small shaped pasta); cooked 6 minutes and drained
- Bread crumbs
Preheat oven to 375. Butter a 2 quart square baking dish and set aside.
In a medium saucepan, combine corn starch, salt, dry mustard, and pepper. Stir in the milk until smooth, then add the butter. Stirring constantly, bring to a boil over medium high heat. Boil for 1 minute.
Remove from the heat and add all but 1/4 cup of the shredded cheese. Stir until the cheese is melted, then add the cooked pasta. Turn entire mixture into your butter baking dish. Sprinkle the top with the reserved 1/4 cup of cheese and cover the top with bread crumbs.
Bake uncovered for 25 minutes or until bubbly and the bread crumbs start to brown.
We paired it with a very colorful salad, complete with feta (my favorite) and Chinese noodles (La Choy brand, my husband’s favorite):
Here’s to snow days!