This is an easy and economical pantry dinner to make. It’s one of our favorites, and is just as good leftover as it is the first day. The recipe makes 8 dinner size portions.
1 lb. small elbow macaroni
1 lb. Cheddar cheese, either sharp or medium
1/2 stick of butter
1/4 cup flour
1 12oz. can of evaporated milk or 3 cups whole milk and omit the water
1 can full of water
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
1/8 to 1/4 tsp. cayenne pepper
1/2 cup dried bread crumbs (approx.)
Paprika and Dried Parsley Flakes for topping
Fill a 4 qt. pan with water, and bring to boil over high heat. Shred the cheese on waxpaper and divide in 1/2. In a microwave safe bowl (I like to use a pyrex batter bowl with a handle) melt the butter in MW for 1 min. Add the flour, salt, black pepper and cayenne, whisk and nuke for 1 min on high. By now the water should be at a boil, salt the water and add the elbow macaroni, bring back to boil, reduce heat to maintain boil and set timer for about 9 mins. Add the evaporated milk and the one can of water to the butter and flour roux, whisk well and nuke on high for 3 mins, remove bowl from MV and whisk well, nuke another 3 mins on high, whisk well again and nuke for an additional 2 mins on high. Drain the macaroni well, add 1/2 of macaroni to greased 9”X13” pyrex baking dish, top with 1/2 of the cheese and pour 1/2 of the white sauce evenly over the cheese, repeat the layers. Sprinkle the bread crumbs evenly over the top and sprinkle with pakrika and parsley flakes. At this point you can either bake at 350 F for about 20 to 30 mins, until hot throughout and some bubbles appear. Or refrigerate and bake later at 350 F for 45 mins. Allow to rest for 15 mins after removing from the oven, cut into 8 equal servings and serve with a nice green vegetable and a green salad.
You can easily reheat individual portions in the MW. Also, you can use 3 cups of whole milk in place of the evaporated milk, just be sure to omit the water. But the evap milk tastes just fine, and makes this a true pantry meal.
By not mixing the cheese together first with the macaroni and the cheese the dish has a more substantial texture, and the cheese melts throughout nicely anyway. And it cuts and serves very neatly too. Makes it more like a main dish rather than a side dish.
Eddie
1 lb. small elbow macaroni
1 lb. Cheddar cheese, either sharp or medium
1/2 stick of butter
1/4 cup flour
1 12oz. can of evaporated milk or 3 cups whole milk and omit the water
1 can full of water
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
1/8 to 1/4 tsp. cayenne pepper
1/2 cup dried bread crumbs (approx.)
Paprika and Dried Parsley Flakes for topping
Fill a 4 qt. pan with water, and bring to boil over high heat. Shred the cheese on waxpaper and divide in 1/2. In a microwave safe bowl (I like to use a pyrex batter bowl with a handle) melt the butter in MW for 1 min. Add the flour, salt, black pepper and cayenne, whisk and nuke for 1 min on high. By now the water should be at a boil, salt the water and add the elbow macaroni, bring back to boil, reduce heat to maintain boil and set timer for about 9 mins. Add the evaporated milk and the one can of water to the butter and flour roux, whisk well and nuke on high for 3 mins, remove bowl from MV and whisk well, nuke another 3 mins on high, whisk well again and nuke for an additional 2 mins on high. Drain the macaroni well, add 1/2 of macaroni to greased 9”X13” pyrex baking dish, top with 1/2 of the cheese and pour 1/2 of the white sauce evenly over the cheese, repeat the layers. Sprinkle the bread crumbs evenly over the top and sprinkle with pakrika and parsley flakes. At this point you can either bake at 350 F for about 20 to 30 mins, until hot throughout and some bubbles appear. Or refrigerate and bake later at 350 F for 45 mins. Allow to rest for 15 mins after removing from the oven, cut into 8 equal servings and serve with a nice green vegetable and a green salad.
You can easily reheat individual portions in the MW. Also, you can use 3 cups of whole milk in place of the evaporated milk, just be sure to omit the water. But the evap milk tastes just fine, and makes this a true pantry meal.
By not mixing the cheese together first with the macaroni and the cheese the dish has a more substantial texture, and the cheese melts throughout nicely anyway. And it cuts and serves very neatly too. Makes it more like a main dish rather than a side dish.
Eddie
