Saturday, November 12, 2011

Cheese is Where the Heart Is

I love cheese. Life is better when smothered in cheese. I love cheesy potatoes, cheesy veggies, cheesy chicken, cheesy cheese...mmmm.

I'm in a rush today, so I don't have time for a whole blog post, so I'll leave you with my favorite Macaroni and Cheese recipe. I was looking for one without velveeta and without canned stuff. I use all organic ingredients, but you don't have to if you can't.

5 Tbsp butter
3.5 c uncooked mac
3/4 tsp salt
3/4 to 1 lb grated cheese
Dash of pepper
6 cups milk

Melt the butter in a 9x13 inch pan. Pour the uncooked macaroni into the melted butter. Stir in the salt, pepper and cheese - mix it well with the macaroni. Pour the milk over the mixture - do not stir the milk in. Bake at 375 degrees F for on hour. Don't stir while baking.

I found this recipe on the web over a year ago and can't find it again to give credit. It was the first time I found a macaroni and cheese recipe that called for so few ingredients. I sometimes put in 5 cups of milk, usually when I realize I was lower on milk than I anticipated. It works out just fine, maybe a little creamier. It makes a lot, but doesn't last very long in my house. It re-heats well. For the milk, I almost always have a bottle of non-homogenized, which means it has the cream top. I use the cream for this - YUM.

I try not to eat too much pasta stuff, so I will use this same recipe with potatoes, with half the amount of butter and milk. I do that one in a dutch oven and it comes out well.

This post is part of the Frugal Days, Sustainable Ways Blog Hop, sponsored by Frugally Sustainable. 

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