MOTHER'S MAC AND CHEESE (SALLYE)
A tasty, comforting dish on a cool gloomy evening.
12 ozsmall elbow or rotini macaroni
1/4 lb(1 stick) butter
1 tspkosher or coarse sea salt
1 tspfresh ground black pepper
8 ozshredded sharp cheddar cheese***
1 tspgarlic powder (optional)***
1/4 cparsley flakes (optional***
How to Make MOTHER'S MAC AND CHEESE (SALLYE)
- ***Mother's recipe called for mild cheddar cheese, but we prefer sharp. I added the garlic powder and parsley as options.
- Cook pasta according to package directions, EXCEPT ABOUT 2 MINUTES LESS, just until al dente.
Drain and set aside.
- Place a heavy dutch oven or large saucepan over medium heat, and add butter.
- When butter is melted, add flour, salt, pepper, and garlic powder to saucepan, stirring continuously with wooden spoon until roux is a light tan color.
This will take about 4-5 minutes
- Slowly whisk in milk, again stirring continuously until mixture is thickened, this will take about 2-3 minutes.
Add in parsley at this time.
- Reduce heat to low (a bare simmer) and add cheese.
Whisk vigorously to combine cheese until it is fully melted and a smooth sauce.
- Pour cooked pasta into the cheese sauce and stir until pasta is evenly coated with cheese mixture.
- If sauce becomes too thick, add milk a tablespoon at a time until you reach the desired consistency.
- You can add cooked broccoli florets to this basic recipe to make a wonderful alternate side dish.
- Best if served while still warm.