1/4 cup flour
1 stick butter
1 quart whole milk
2 pounds sharp cheddar
1 pound elbow macaroni (or shaped pasta), cooked and drained
Preheat oven to 350 degrees. In a 2quart saucepan, melt butter then incorporate flour to make roux.
With a wire whisk slowly pour in milk, whisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated cheddar.
Season with salt and pepper.
In a large mixing bowl (I just added the macaroni into the cheese sauce pan) combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.
Results & Changes: I didn't change much, I don't think I changed anything actually, except the pasta shape, I used Barilla Fiori which we love, for a fun spring flower macaroni and cheese twist. This is a nice basic macaroni and cheese recipe, you could personalize it by adding different cheeses or a bread crumb topping. The possibilities are endless and this is a great starting point for macaroni and cheese. I scooped out three little flower pot cups of macaroni and cheese for the kids. I was going to brown the tops of them, and then I was reminded that the kids don't like browned tops of anything. The kids ate theirs without the final oven browning -- which I think is only for looks, everything is certainly hot and cooked before going in the oven.
Two out of three kids liked this version of macaroni and cheese and they all liked being served their flower pasta in flower pots so I will have to start doing that more often :)
Tyler's Macaroni and Cheese is my choice for Tyler Florence Fridays this week. I know it's not quite Friday yet but this is a busy food blogging week and I thought I'd get my Tyler dish posted early. Thanks for visiting :)