I haven’t posted a recipe in awhile, so I thought I would post our new favorite accomplishment. I’ve actually been making homemade macaroni and cheese for quite awhile now. But, it’s just been since getting back to Peru this term that I feel like I’ve really mastered it. As usual with my recipes, I have no real measurements and I will insert all my comments and suggestions, regardless of whether you want them or not. So, bon apetit!
- Pasta (elbow macaroni or the spirals are our favorites)
- Butter – couple tablespoons
- Onion – 1/4 (red) onion
- Garlic – couple cloves
- Flour – just a hair more flour than butter
- Milk – we use evaporated (canned) milk, makes it creamier
- Salt, Pepper – to taste
- Chili Powder – teaspoon or so, depends on personal taste
- Oregano – teaspoon or so
- Nutmeg – 1/4tsp or less
- Cheese – the sharper, with the most robust flavor, the better. Something that melts well and has a lot of flavor.
And then you…
You could also…
- Add fresh broccoli chunks to the boiling pasta and cook together
- Sauté 1/2 red pepper and 1/2 red onion with chili powder and garlic cloves until very soft and carmelized. Sauté a few pieces of sausage (bratwurst). Add a few teaspoons of yellow mustard in the cheese sauce and turn it into a little more spicy-mac.
- Brown hamburger meat with chili powder and cumin, onion and garlic, and have a chili-mac.
- Make bread crumbs, toss with some butter; pour the cooked mac and cheese into a casserole dish, top with bread crumbs, and bake until the top is crispy for baked macaroni and cheese (make more of your sauce and make it a little creamier because it will dry out in the oven).
- Mix kinds of cheese – why use just one type of cheese? Why use the same cheese you always use? Mix and match; try something new. You’ll be pleasantly surprised.