When I left for work this morning, it was a rather nice start to the day: cool, yet a little sunny. When I left this afternoon, it was snowing and blowing again. I generally like the snow, but it made me really crave comfort food. What says comfort food to me? Mac ‘n’ cheese!
I’m horrible when I make mine because I tend to overload it with cheese. It’s very filling (I’m lucky if I get through one serving), very fattening, but oh-so comforting. I’m going to share my recipe with you, but be sure to tailor this to your own tastes. Not everyone will like it so loaded down with so much cheese. And I recommend starting with a half portion if you’re going to stick to my recipe, then serve some veggies or a nice, refreshing salad with it — that is, unless you’re a huge cheese-lover like me!
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 to 1.5 C skim milk (you can use any milk, I would think)
- onion powder (approx. 1 Tbsp)
- garlic powder (approx. 1 Tbsp)
- Club House Roasted Garlic and Peppers seasoning (approx. 1-2 tsp)
- 2-3 dashes Worcestershire sauce
- freshly cracked black pepper, to taste
- 1 C old cheddar cheese
- 1 C part skim mozzarella cheese
- 1/3 C grated parmesan cheese
- optional: real bacon bits (for flavour)
- coarse salt, to taste (add last before mixing in pasta)
- 3/4 package of No Egg Noodles (fat, short noodles) or your favourite pasta, such as shells, bowties or spirals (something that will hold the cheese)
- Cook your noodles according to the package instructions, drain and set aside.
- In a saucepan or wok, over low-medium heat, whisk together butter and flour to create a roux. Cook a minute or two while stirring, to cook out the flour taste.
- Gradually pour the milk in by 1/2 C increments, whisking to mix with the roux. Once the mixture is smooth and starts to tighten up, add the next bit of milk until you have the amount desired.
- Whisk in all the seasonings except the salt.
- Add in all the cheeses and continue whisking. Add the bacon at this point as well, if so desired. Test (carefully!! as this will be very hot) and see if it needs any salt at this point.
- Once smooth, start adding the noodles, folding with a wooden spoon to fully coat all noodles until all are warmed through and thoroughly coated.
- Serve in French onion soup bowls (approx. 1 to 1.5 C serving). Option: Pre-heat oven to 350 F. Once noodles and cheese mixture is thoroughly combined, place in these bowls and set the bowls on a baking sheet. Top with panko bread crumbs and a small knob of butter. Place in oven for 15-20 minutes or until the top is golden brown and the cheese is bubbling.