What to Eat Wednesday

I will have a new post up soon. I promise. But until then, here’s another delicious recipe from the archives!

Yesterday was quite blustery in the Dairy State. Comfort food was definitely needed! And nothing says “comforting” in Wisconsin more than Macaroni and Cheese.

But here’s the deal.

I love this recipe, and hate it. I love it because it is creamy and delicious – just how mac ‘n cheese should be. I hate it because it uses – I hate even saying it – processed cheese. I am a purist when it comes to cheese, but honestly – I have yet to find a mac and cheese recipe made with real cheese that isn’t gritty. When I made this yesterday, I tried half Velveeta and half real cheese. Still a little gritty. Nacho dip is much the same way… impossible with real cheese.

Oh well, it tastes incredible, so I will not think about how I am violating my upbringing. (Actually, not really… the cheese factory most of my family worked at made processed cheese. But Still!)


Ingredients: 

16 ounces elbow macaroni (cooked) 
1/2 cup butter 
1 teaspoon salt 
1/2 teaspoon pepper 
1/2 cup flour 
3 1/2 cups milk 
1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese) 
breadcrumbs 

Directions: 

1. Preheat oven to 350 degrees. 
2. In a pan cook butter, salt, pepper and flour and stir until smooth.  
3. Remove from heat add milk, return to heat and bring to a boil.  
4. Boil 1 minute.  
5. Remove from heat and add cheese, stir until melted.  
6. Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

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