Thinking Outside the Box: the Craft of Real Macaroni and Cheese

Thinking Outside the Box: the Craft of Real Macaroni and Cheese is a main course that serves 4. For $1.14 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 571 calories, 26g of protein, and 23g of fat. 813 people found this recipe to be tasty and satisfying. It is an affordable recipe for fans of American food. If you have black pepper, sea salt, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by The Culinary Life. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 72%, this dish is pretty good. Try Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, Not-from-a-Box Macaroni and Cheese, and Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Freshly-ground black pepper

10 ounces of dry elbow macaroni

2 tablespoons flour

2 cups milk

1 cup chopped pre-cooked vegetables (optional – I like broccoli, peas, cauliflower, and asparagus)

Sea salt

2 cups shredded cheese (mix and match between the following meltable varieties: cheddar, monterey jack, gruyere, gouda, fontina, havarti)

2 tablespoons unsalted butter

Equipment:

pot

colander

sauce pan

spatula

Cooking instruction summary:

Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta through a colander and set aside.Heat the milk in a small saucepan over low heat. As soon as the milk starts to steam and form tiny bubbles around its edges, turn the heat as low as it will go. The goal is to keep the milk warm but prevent it from boiling.Place the butter in a saucepan and melt over medium flame. Add the flour and stir with a heat-proof spatula just until the roux begins to take a light brown color, about 3 minutes, scraping the bottom to prevent burning. Once it’s done, the roux should smell liked cooked butter and flour.Slowly add the milk and stir constantly until the sauce thickens enough to coat the back of a spoon. Remove the sauce from the heat. Add shredded cheese and stir until completely melted. Stir in chopped vegetables, if using. Season with salt and pepper to taste.Pour sauce over pasta and stir to coat the noodles. Serve immediately.

 

Step by step:


1. Cook the pasta in a large pot of salted boiling water until al dente.

2. Drain the pasta through a colander and set aside.

3. Heat the milk in a small saucepan over low heat. As soon as the milk starts to steam and form tiny bubbles around its edges, turn the heat as low as it will go. The goal is to keep the milk warm but prevent it from boiling.

4. Place the butter in a saucepan and melt over medium flame.

5. Add the flour and stir with a heat-proof spatula just until the roux begins to take a light brown color, about 3 minutes, scraping the bottom to prevent burning. Once it’s done, the roux should smell liked cooked butter and flour.Slowly add the milk and stir constantly until the sauce thickens enough to coat the back of a spoon.

6. Remove the sauce from the heat.

7. Add shredded cheese and stir until completely melted. Stir in chopped vegetables, if using. Season with salt and pepper to taste.

8. Pour sauce over pasta and stir to coat the noodles.

9. Serve immediately.


Nutrition Information:

Quickview
617k Calories
27g Protein
23g Total Fat
73g Carbs
26% Health Score
Limit These
Calories
617k
31%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
73g
24%

  Sugar
13g
15%

Cholesterol
71mg
24%

Sodium
608mg
26%

Get Enough Of These
Protein
27g
54%

Vitamin C
100mg
122%

Selenium
60µg
87%

Vitamin A
3083IU
62%

Manganese
0.97mg
48%

Phosphorus
483mg
48%

Calcium
455mg
46%

Vitamin B12
1µg
31%

Vitamin B2
0.51mg
30%

Zinc
3mg
23%

Fiber
5g
22%

Folate
86µg
22%

Vitamin B6
0.41mg
21%

Magnesium
80mg
20%

Potassium
649mg
19%

Vitamin B1
0.24mg
16%

Copper
0.3mg
15%

Vitamin E
2mg
14%

Vitamin B5
1mg
13%

Vitamin B3
2mg
13%

Vitamin D
1µg
13%

Vitamin K
13µg
13%

Iron
1mg
11%

covered percent of daily need
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