Fresh Living Chef Sara Snow shows us how to “break out of the box” for some home made macaroni.
Growing up, I was one of four kids and I can tell you, my Mom was one hard working woman. She made as much as possible (nearly everything) from scratch. Today there are a lot of incredible companies making delicious, healthy, natural, and organic ready-to-eat foods. Still, making it yourself is always best because you know exactly what’s in it and can adjust for dietary restrictions, food allergies, etc..
This is a recipe I remember my mom making pretty often as a kid. I don’t eat it much anymore but I feed it to my kids and I make it for friends who have recently had babies or are in need of some home-cooked comfort food.
Because we’re using a lot of dairy in this mac and cheese, organic is vitally important.
1 ½ cups elbow macaroni
3 tablespoons organic butter
3 tablespoons flour
2 cups organic milk
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon cayenne pepper (can reduce to 1/8 or 1/4 teaspoon)
1 ½ cups grated organic cheddar cheese
1 cup grated parmesan cheese, divided
2-4 organic roma tomatoes – sliced
½ – 1 cup bread crumbs
Grease a 8×8” baking dish.
Cook pasta according to package directions and until firm. Rinse and set aside.
Melt butter on low heat. Whisk in flour and continue to stir for 3 minutes.
Pour in milk and continue to whisk until mixture comes to a light boil.
Add mustard, salt, cayenne and pepper and continue to cook at a low simmer, stirring constantly, until mixture has thickened – about 3 minutes.
Stir in cheddar cheese and half (1/2 cup) of the parmesan cheese.
Stir until cheese has melted.
Pour the cooked macaroni into the cheese mixture and stir to mix, then pour into a greased baking dish.
In a small bowl mix together bread crumbs and remaining parmesan cheese.
Sprinkle crumb mixture over the pasta, reserving a ¼ cup.
Top with sliced tomatoes and the final ¼ cup of breadcrumbs.
Bake at 350 for 30 minutes.
Serve with mixed greens or salad.