January 2007 Archives

Collect the following ingredients:

1/2 cup of butter (mmmm)
1 tsp mustard
salt and pepper
1 chopped onion
1 chopped green pepper
2 cups elbow macaroni
3 cups water
2 cups of cheddar, grated

In a large saute of frying pan, melt the butter. Add onion and green pepper and saute for until soft. Add salt, pepper, mustard, salt, and pepper, then stir to combine. Add macaroni and fry in butter for 3 to 5 minutes making sure to stir and coat with butter. Pour in 2 cups of water, cover, let boil. Stir occasionally until the water is almost gone and then sample. Use additional water to keep boiling/steaming macaroni as needed until the pasta is cooked. Remove from heat and add cheese, stir through and serve.

Optional: Add 1 to 2 cups of cubed cooked ham to macaroni a few minutes before removing from the heat.

Takes approx. 15 to 20 minutes and serves up to 6 depending on portion sizes :)

12-16 oz elbow pasta
4 Tbs flour
4 Tbs butter
2 cups milk
16 oz cheese (2:1 Monterrey Jack:Cheddar but use whatever you like) grated

Preheat oven to 400^F
In large pot of boiling water cook pasta until super al-dente, drain set aside pasta

While the pasta is cooking, in a separate pan, melt butter over medium-high heat. When the bubbles start to subside, whisk in the flour and cook until golden brown and there is a distinct nutty aroma. Whisk in milk and cook until thickened. (This is a good time to add additional seasonings such as white pepper, Tobasco sauce, cayenne pepper, dijon mustard etc etc etc). Once the sauce has thickened, turn off the heat and slowly mix in the grated cheese, reserving some for topping the final dish. Mis together the sauce and the pasta and pour into an oven-safe casserole. Sprinkle the remaining cheese on top and bake until the top is brown and crisp. Remove from oven and allow to set for 5-10 minutes and serve.

[Alas no pictures, I really should fix that]