Old-Fashioned Macaroni And Cheese Recipe - Cooking Index
Old-Fashioned Macaroni And Cheese Recipe - Cooking Index
| 10 oz | 284g | Small elbow macaroni |
| 2 tablespoons | 30ml | Unsalted butter |
| 5 1/2 tablespoons | 82ml | All-purpose flour |
| 3/4 cup | 177ml | Milk |
| 1 1/2 cups | 219g / 7.7oz | Grated Crowley cheese - (see note) |
Bring a large saucepan of water to a boil over high heat. Add macaroni, lower the heat to medium and cook, stirring occasionally, for 7 to 10 minutes. Drain.
While macaroni is cooking, melt butter in a medium skillet over medium-low heat. Whisk flour into butter; continue to cook, whisking constantly, until mixture reaches the consistency of a thick paste, about 2 minutes.
Raise heat to medium, add milk and continue to cook, whisking constantly, until mixture thickens, about 5 minutes. Add grated cheese; stir with a wooden spoon until cheese melts, about 2 minutes.
Stir drained macaroni into cheese sauce; serve.
Yield: 4 servings.
Note: Jenkins says Crowley cheese is neither a Colby nor a Cheddar, "occupying a delicious spot somewhere in between." You may order Crowley cheese by calling the Crowley Cheese Co. in Healdville, Vt., at (800) 683-2606 or (802) 259-2340.
Source:
St. Louis Post-Dispatch - 12-14-1998 - From Cheese Primer by Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of cheese, a labor of love that took him eight years to write.
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.