May 26, 2009

Little Chef's Macaroni And Chesse.

My son Alexander (a.k.a. Little Chef), loves macaroni and cheese, actually he loves anything that's cheese. If possible he would have grilled cheese sandwich with macaroni and cheese.
So, today he asked for macaroni and cheese for lunch and I obliged. Here is Little chef's creamy macaroni and cheese.


Elbow macaroni 2 cups (500 ml)
Light cream (10%) 1 1/2 cups (350 ml)
Flour (all purpose) 1 1/2 tbsp
Grated medium (or sharp ) cheddar cheese 2 1/4 cups (560 ml)
Dry mustard 1 tsp (5 ml)
Salt 1/2 tsp (or to suit your taste) (2 ml)

Pepper 1/8 tsp (0.5 ml)
Paprika for sprinkle

Cook macaroni in salted boiling water for 7 to 8 minutes until macaroni are tender but firm. Drain well and place in a large bowl. In a medium saucepan gradually whisk cream into flour.

Stir until smooth. Heat over medium heat stirring constantly, until thickened.
Remove from the heat.

Stir in cheese, dry mustard, salt and pepper.
Mix well until cheese is melted. Pour over macaroni and combine well.
Pour into ungreased casserole, sprinkle with paprika, cover and bake into preheated oven of 350˚F for 20 to 25 minutes or until cheese is bubbling. If you like a "crust" over your macaroni bake it for 10 more minutes uncovered.
Serve with your favorite sandwich, or with ham, or any other combination you like..... even grilled cheese sandwich.


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