The first time I had mac and cheese was in form one. We made it in our food and nutrition class. Cheese is not something that a lot of people in Zimbabwe, it is an acquired taste. At home we usually had it on sandwiches if you liked it, actually I think its just me and my mom who like cheese. I have never seen my father eat cheese. My sister does not like it at all.
Leo Jr, will eat cheese if he sees other children eating it. He likes it if it is in pasta other than than that he does not miss it. But of course children change as they grow, so maybe next month he will be eating it.
Bermudians love mac and cheese. You will find it on most occasions. Different variations as well. I make mac and cheese at most twice a year. Delicious, yes. Healthy, I don’t think so. Lots of butter, cheese and cream can not be good for you on a regular basis. I make it as a treat.
I have tried many recipes over the years, but I love this one from the Pioneer Woman. It takes more time and some skill but it is worth it especially for a treat. You can make a stove top option where you just add the cooked macaroni to the sauce and eat it or you can bake it, which is how I always make mine.
For further variations you can add veggies to the it like broccoli an onion. If you want a crunchy top, you can sprinkle some breadcrumbs as well before baking.
Mac and Cheese
Ingredients
- 4 cups Dried Macaroni
- 1 whole Egg Beaten
- 1/4 cup 1/2 Stick Or 4 Tablespoons Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups Whole Milk
- 2 teaspoons heaping Dry Mustard, More If Desired
- 1 pound Cheese Grated
- 1/2 teaspoon Salt More To Taste
- 1/2 teaspoon Seasoned Salt More To Taste
- 1/2 teaspoon Ground Black Pepper
- Optional Spices: Cayenne Pepper Paprika, Thyme
Instructions
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Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
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In a small bowl, beat egg.
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In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
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Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
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Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
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Pour egg mixture into sauce, whisking constantly. Stir until smooth.
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Add in cheese and stir to melt.
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Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
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Pour in drained, cooked macaroni and stir to combine.
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Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
