Mac And Cheese

Harvest is in full swing. The intense heat has brought on “it’s go time” rather quickly. This Mac and Cheese dish, is easy to wipe up, and only takes about 15 minutes, once the water is boiling. Mac and Cheese is a classic 1950’s casserole, but its roots go back to medieval Italy and England. The dish was brought to Canada by British immigrants that pioneered the country. It is interesting to note that Canadians eat more Mac and Cheese that anyone else in the world. We love our Mac and Cheese, whether is home made goodness or a box of “KD”, Kraft Dinner.

To make this recipe your own you can try adding different cheeses, or mixture of your favorite cheeses. You could use cheddar, Swiss, gouda or any other cheese, but using aged, old cheddar will give amazing flavour. You may have to add more salt and pepper depending on the saltiness of the cheese you have chosen to use. If you are cooking for people that are wheat sensitive, I have found that brown rice pasta is a wonderful substitute. This would be great served with homemade hamburgers, or a meatloaf and a green salad or coleslaw. Don’t you just love home cooked meals. This dish can also be made ahead, and then put in a casserole dish and reheated for your meal, but I think it always tastes the best hot from the pot, when you have just freshly made it.

Mac and Cheese

4 cups dry macaroni

Water to cook

Cheese Sauce

1/2 cup butter

1/2 cup flour

1 1/2 teaspoon onion powder

1 1/2 teaspoons mustard powder

1/2 teaspoon pepper

1 teaspoon sea salt

2 teaspoon hot sauce, like Franks

3 cups milk

2 cups grated aged cheddar cheese,

about 175 grams

2 tablespoons parmesan cheese

Bring the water to boil and add the uncooked macaroni and cook as directed, and drain. While that is cooking in a separate heavy bottom pot, melt the butter, then add the flour and cook until bubbly, about 2 minutes. Add the seasoning: onion powder, mustard powder, salt pepper and hot sauce. Add the milk slowly, stirring until thicken after each addition. Stir in the parmesan cheese and the grated cheese. Remove from the heat and stir until the cheese is all melted. If it seems too thick, you an add a little more milk or cream to thin the sauce a little. Add the creamy cheese mixture to the macaroni and onion mixture and stir until coated. Season to taste. Serve hot.