Friday, October 16, 2015

Mac-n-Cheese with a Kick!

I can honestly say that Rachael Ray changed my life.
In my twenties, I never really liked to cook.
All of my meals for the week would be made on Sunday,
and used as needed.  
Once I had a family,
it was important to me to cook fresh, homemade food.
 Spending all that time on the weekend cooking
wasn't as appealing either.
When Rachael Ray came along with her 30 Minute Meals,
it became a great solution.
Good, home-cooked food in thirty minutes or less?
I could do that!

This macaroni recipe turned out great.
The trace of cayenne really makes it stand out.
Although her recipe says it serves four,
we had enough for a few days' meals
and we have NO complaints!
We love leftovers, 
especially the chief cook!
This one's a keeper and will go into the Family Recipe binder.
It's quick, easy, has simple ingredients
and tastes like something Mom would have made.
Thanks Rachael!

Macaroni and Cheddar Cheese

1 T olive oil
2 T butter
3 T flour
1 1/2 C milk
(I used cow's milk this time, but rice or almond works too)
3 C cheddar, shredded
1/4 t cayenne pepper
1 lb. macaroni, cooked
(elbow, farfalle, ziti or rotini work well)

Melt butter and oil in a deep skillet over medium heat.
Add flour and stir to combine 3 minutes (I use a whisk).
Add milk while whisking and bring to a bubble.
When flour/milk mixture is thickened a bit, 
add 2 C of cheese.
Season with cayenne and salt (if needed).
Add cooked pasta to skillet and mix to coat.
Transfer to a baking dish (sprayed with olive oil spray),
and add remaining 1 C of cheese on top.
Place under broiler for just a few minutes.

Can't get enough mac-n-cheese?
Try these:
Real Simple Mac-n-Cheese
Classic Mac-n-Cheese
Mac with a Twist

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