The chilly air and a few cheeses in the fridge made this dinner choice easy-peasy...cheesy! There's nothing like homemade mac n' cheese. We did broccoli on the side, to soak up the extra cheese! But a mesclun salad is a great green side too .
*One pound of pasta of your choice, we had Farfalle (Bowties) on hand
* 1/2 of a stick of butter
* 1/2 of an onion, diced
*2 Tbsp flour
*2 cups of Whole milk.
We luckily had the Terra Firma Farm milk on hand this week
*2 cups Cheddar cheese shredded
(I haven't tried our new one on order, Cachalot yet, but I hear its melty!)
*1/2 of a Finback by Mystic Cheese Co., grated.
* 1/2 of a Melinda Mae by Mystic Cheese Co., sliced.
*1 Tbsp Horseradish sauce or Dijon mustard, optional
*Salt and pepper to taste.
Preheat oven to 350, if you like to bake your mac n cheese, but you may not get that far!
Get your water started and boil the pasta according to the directions. If the pasta is done before you're done preparing (and tasting) the cheese sauce, then drain it and toss a little olive oil to keep it from sticking.
In a medium Saucepan, melt the butter until golden and bubbly then add the onions. Saute onions in the bubbly butter until translucent or go all the way to brown...whatever looks yum to you!
Remove onions from the heat. Sprinkle the flour evenly over the mixture and stir thoroughly until the four is absorbed.
Return the mixture to a medium heat and add the milk, Stir occasionally being sure to scrape the bottom until the milk becomes thick and bubbly.
Turn the heat to the lowest setting or off and add all of the cheese until melted.
Add Horseradish sauce or Dijon, salt and pepper to taste,,,and more cheese if necessary!
Put the cooked pasta into a casserole dish, pour all of the cheese sauce on top and mix well.
Shred some more Finback over the top, crack some fresh ground pepper, and bake until lightly browning and bubbly.
Garnish with parsley, and eat the whole thing!!