Thursday, March 15, 2012

welsh rarebit mac and cheese

What to make when celebrating the end of a two-day migraine? Macaroni and cheese, of course! Here's the recipe for a mac-and-cheese dish I put together on the fly this evening in celebration of actually feeling hungry again.

1. Pre-heat oven to 375 degrees Fahrenheit.

2. In a medium pot, set about a quart of water to boil (for cooking pasta). When the water boils, add about 2 cups of dry pasta and cook until just tender.

3. In a medium saucepan, melt 2 tablespoons of butter and saute one large onion, minced as finely as you can make it.

4. When the onions are going translucent, add 2 tablespoons of your favorite mustard (we used Stonewall Kitchen's cheddar ale mustard; a strong Dijon would also be nice) and about 1/4 tsp of smoked paprika.

5. In a 2-cup pyrex measure, warm 1/2 cup milk in the microwave and stir in 2 teaspoons of cornstarch. Add to onion mixture and stir until mixture begins to thicken.

6. Add remaining cup of milk and about a cup of shredded cheese (we used sharp cheddar). Add salt and pepper to taste.

7. Turn off heat until milk mixture once everything has incorporated, and set aside until pasta is done.

8. Mix pasta and cheese sauce in one of the saucepans and pour into a loaf pan or equivalent oven-safe dish.

9. Sprinkle top with about 1/4 of paprika and bake in oven for 30 minutes.


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