The southern cooking continues. Yesterday, I made Fried Chicken, with home made mac n' cheese and summer corn. YUM-O as Rachael Ray would say.
The Creek Cats asked for the macaroni and cheese recipe. So here it is below, Enjoy!
Mac n' Cheese
2 tablespoons butter 2 tablespoons flour 1 1/2 cups of whole milk 16 ounces of cheddar cheese 1 box of elbow macaroni or box of shells 1 tsp of italian seasonings or parsley flakes pinch of cayenne pepper salt and pepper to taste 3 tablespoons bread crumbs 3 tablespoons parmesan cheese
PREHEAT oven to 350 degrees.
1. Cook macaroni according to box instructions. Drain macaroni. 2. Create a bechamel sauce by Melting butter. When butter is melted, add flour. Cook for approximately 2-3 minutes, until thick. 3. Whisk in slowly 1 1/2 cups of milk. The bechamel will be a thick sauce. 4. Add in cheese, one handful at a time, so it's melting into the sauce. Reserve some of the cheddar cheese for the topping. 5. Add in the italian seasonings. 6. Add in the cooked macaroni. Stir until mixed very well. 7. Add the pinch of cayenne, salt & pepper, mixing well. 8. Grease a baking dish. 9. Pour the macaroni and cheese mixture into the baking dish. 10. Mix together the bread crumbs and parmesan cheese in a bowl. 11. Sprinkle over top of the macaroni and cheese. Sprinkle the reserved cheddar cheese on top. 12. Bake for 25 minutes until top is brown and melted.
Novice urban gardener & beekeeper documenting my adventures in gardening in NYC. I garden by trial & error. My goal is to grow my own organic food, recycle & conserve.
I would love to do a seed exchange or plant exchange with other New Yorkers. Contact me if you are interested.