OK, this lunch is just about as quick and pain-free as boxed macaroni and cheese, but it's about 1000 times better. Plus, only has 5 ingredients, and you can pronounce all of them. There is no disodium phosphate, autolyzed yeast extract, or yellow dye #5 or 6. So, it has to be better for you too, right? Plus, this is like a tummy full of love. Pure comfort food.
You Need:
4-5 servings of a small pasta (shells, bowtie, wagon wheel, elbow)
2 c. milk
2 c. shredded colby jack cheese (or cheddar, swiss, jack, mozzerella, whatever floats your boat)
1/4 c. flour
3 T. butter
Cook pasta according to package directions. Begin the sauce when you put the noodles in the boiling water. Melt the butter in a medium-sized pot. Mix in the flour. This makes roux, a paste that thickens the cheese sauce.
Next, add in about 1/2 cup of the milk and thoroughly mix it into the roux.
Add in the rest of the milk. Stir until it is thickened and bubbly. This is called a bechamel sauce. A fancy name for a creamy mixture that is the base for lots of sauces and soups in cooking.
Add the cheese a handful at a time and mix until melted into the bechamel sauce.
Drain the pasta and return it to the pot. Pour the cheese sauce over the top and stir to mix.
Serve immediately. I like mine with salt and pepper, but my crazy family prefers ketchup.
*NOTE: It is super yummy to start with about a half of a chopped onion. Saute it in the butter, and do everything else as it says. So good.*
No comments:
Post a Comment