Thursday, January 7, 2010

Basic Macaroni and Cheese

As I mentioned in my Technique Tuesday post on December 8, I absolutely love homemade macaroni and cheese. No bright orange boxed stuff in my house! Below is the recipe that accompanies the technique post. It is a great base for all different types of macaroni and cheese. dishes. You can change it up by adding peas or asparagus for something a little different. Try experimenting with different cheese or adding some bacon or lobster for an extra decadent dish.
For a classic flavor combination, try grating some nutmeg into your sauce before you add the cheese. The possibilities are endless~ enjoy!Ingredients:
2 cups cooked pasta (ditalini or macaroni noodles work best)
1 tbsp. butter
1 tbsp. all purpose flour
salt and black pepper
1 tbsp. dijon mustard
1 cup heavy cream
1/4-1/3 cups shredded cheese (cheddar is a great choice)

Melt butter and stir in flour for one minute on medium heat. Add heavy cream and dijon mustard then whisk them until smooth. Bring to a boil then reduce heat to low. Add salt and pepper, then cheese. Stir to combine. Add cooked pasta and simmer for 5 or so minutes.

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