EEE Cooks: Macaroni with Cheese (Recipe)

Macaroni with Cheese

Waste not, want not: we used leftover pasta, leftover cheese. Even the side dishes were leftovers. Mixing and matching these made the meal seem quite unique.

Servings and Times

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Tools and Appliances

Baking Dish

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Ingredients

2 tablespoons butter

4 tablespoons all-purpose flour

2 cups combination of skim and 2% milk

1 cup shredded cheddar and american slices cheese

1 cup plain bread crumbs

2 2-inch sprigs thyme oregano

1 pound cooked penne pasta

dash nutmeg

to taste salt & pepper

We pre-heat the oven to 350 degrees.

We had prepared the pasta the night before. To prevent the pasta from becoming a big clump in the refrigerator, we mixed it with a little oil.

In a medium pot, we melt the butter over low heat. We add the flour and cook for four minutes. This butter-flour mixture is known as a roux.

We heat the milk in the microwave on full power for a minute and a half. We whisk the heated milk into the butter-flour mixture and increase the heat to medium, stirring often until it comes to a boil. We add salt and pepper and a dash of nutmeg. We then remove it from the heat and add all but 2 tablespoons of the shredded cheddar. The sauce is added to the pasta and put into an 8-inch square baking dish.

We prepare the thyme oregano by stemming it – removing the leave from the stem. In a small bowl, we mix the bread crumbs, remaining cheddar, thyme oregano, and salt and pepper. This mixture is sprinkled on the pasta and the dish is baked for about a half hour. We want the macaroni and cheese to be bubbling and the topping browned.

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