Saturday, October 5, 2013
Macaroni and Cheese
12 oz uncooked macaroni noodles
about 3 c fresh shredded sharp cheddar or non-dairy cheddar-like shreds
3/4 to 1 cup Parmesan or three cheese or non-dairy white cheese-like shreds
2 cups milk or non-dairy milk
1/4 c butter or vegan butter
1/4 c flour (unbleached or whole wheat)
salt and pepper to taste
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp smoked paprika
1. Cook noodles according to package. Set aside
2. In sauce pot, melt butter. Add flour, salt and pepper to combine. Slowly add in milk while stirring. Stir continuously until it bubbles.
3. Add in cheese in a few smaller batches, stirring until all is melted. Return noodles to pot and mix well. Add remaining seasonings and re-salt and pepper as needed.
*easily gluten free by using rice noodles, or other non-gluten macaroni