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Tuesday, June 21, 2011

Mac & Cheese

I've started to make my own Mac & Cheese. It is way yummier than the box kind and cheaper for my large crowd. But the kids are having a hard time transitioning from the bright orange color to the very muted home made version. I'm going to mix it with a cooked and mashed sweet potato to add color, flavor and nutrition!

Cook elbow noodles, al dente. (About 6 cups cooked)
melt 1/4 stick of butter
mix in 1/4 cup of flour to butter, stir constantly for 1 minute.
add Milk, aprox. 3 cups, whisk together until mixed thoroughly.
add a couple of shakes of ground black pepper.
add in 1&1/2 cups shredded sharp cheddar cheese
add in 1&1/2 cups shredded mozzarella cheese
Add in 1/2 cup of Parmesan cheese
Add 1 mashed/cooked sweet potato
Add salt if needed, wait until cheese is mixed in before adding salt.

Mix together until cheese is melted and it is the consistency you desire. You may need to add more milk to thin it down.
I'm guessing on the amounts since I make this without any real measurements, just until it looks right.

Optional: crush Ritz crackers over the top. If making to freeze, put mac & cheese in your casserole dish then melt 1 stick of butter and mix with 1 package of crushed Ritz crackers, spread over top then cover and freeze. Or bake until crackers are browning and it's bubbly throughout.

Note: If you are getting a strong flour taste from your rue, just mix in a little ground mustard and it will come out just fine. Thanks Jaidi's sister, this is a great tip!

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