Tuesday, October 19, 2010

Mac & Cheese

I happened upon this mac & cheese recipe awhile back, and decided to try it today.  I have to admit, I didn't quite get past the "stringy" stage before I got impatient, but the girls both liked the cheesiness, so it worked for us:

In a nutshell the recipe (in case the other site goes down) is this:

You will need:
Equal parts dry pasta & shredded cheese (sharp cheddar &/or parmesan)
a small amount of milk, yogurt, buttermilk or milk

Cook pasta, drain & return to the pot. Add shredded cheese & milk (or whatever) and cook on low heat, stirring constantly until cheese melts. Wait till it goes past the stringy globby stage and gets creamy (though we ate it once it was past hte globby stage but still stringy, it was good that way too).

Easy, and cheesy enough to please my chees-a-holic family. Though one reason I wanted to use this over the recipe I usually use was to avoid the constant stirring, and the cheese took so long to melt and get un-globby, that I don't think I accomplished that, still, it WAS good. . . .

No comments: