Tuesday, July 17, 2007

Macaroni and cheese

Edited to add a picture of this. I forgot to take a picture when the food was still warm so I reheated it to take the picture. I promise the cheese is more smooth when eating warm.

Another recipe from Country Living magazine. I was always a huge fan of macaroni and cheese (the kraft kind) but in my quest to stop eating processed foods I branched out and tried several recipes in a search for the perfect macaroni and cheese. This is my favorite so far and its so yummy. I'll get a picture the next time I make a batch.

1 pound rotini or cavatappi
2 cups whole milk
8 ounces cream cheese
3 tablespoons unsalted butter
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 1/2 cups shredded smoked Gouda (about 6 ounces)

1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.
2. Assemble the macaroni and cheese: Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.

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