Macaroni & Cheese – America’s Favorite Comfort Food
When I think comfort food, I am thinking Meatloaf, Pot Roast or Macaroni and Cheese! I have a number of recipes that I fall back on when I have a hankering for one of these delights. There is the basic meat loaf or my turkey meatloaf wrapped in Pancetta. There is the basic Pot Roast I make with Progresso Soup or the Paula Deen Crock Pot recipe that is pretty darn good. For Macaroni and Cheese we have a number of really good recipes, from the very basic to this one…
1 lb uncooked spiral tube-shaped pasta
1 teaspoon olive oil
2 tablespoons butter
1/4 cup flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese, divided (Maytag or Danish)
salt & freshly ground black pepper
1 dash cayenne, to taste (optional)
1 1/2 tablespoons minced fresh chives
Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish. Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don’t let it brown), then gradually whisk in the milk and cream. Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.