Quick Macaroni and Cheese Recipe
Filed under Cheese, Comfort Food, Pasta, Quick
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A few months ago I prepared macaroni and cheese this way for some young friends in a sly attempt to broaden their Mac-Cheese horizons away from Kraft. At first the girls were tentative, but as there was no other lunch apparently forthcoming, they each tried a nibble on one piece of cheese-covered elbow macaroni. Aldie, who can take 30 minutes to eat a slice of apple, wolfed hers down in 2 minutes flat and asked for seconds. The other girls devoured theirs as well.
Quick Macaroni and Cheese Recipe
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Ingredients
- 2 quarts water
- 1 teaspoon salt
- 2 cups uncooked elbow macaroni
- 2 Tbsp unsalted butter
- 1/2 lb cheddar cheese, grated (about 2 cups, packed)
- 1 teaspoon corn starch
- 1/4 cup milk
- 1/2 teaspoon lemon juice
- 1/4 cup ham, chopped into 1/4 inch cubes
- Freshly grated black pepper
Method
1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.
2 Bring 2 quarts of water with the teaspoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan (if you use a colander, return the macaroni to the pan). Lower the heat to low/warm.
3 Add the butter. Stir in to coat the macaroni. When the butter is about half melted, you can stir in the cheese. Add the milk. Add lemon juice. Stir in until all the butter and cheese is just melted and blended well with the milk. Do not over-stir. Add the chopped ham and a few twists of freshly grated black pepper.
Serve immediately. Serves 3-4 adults or 4-6 kids.
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Posted by Elise on Dec 25, 2005 and indexed Mac Cheese, Macaroni
This is very close to what I make when the urge strikes. The main difference in my recipe is that I add about a quarter-cup of freshly grated parmesan and a couple dashes of cayenne along with the cheddar. These add a nice touch of tang to the dish.