Saturday, March 20, 2010

Macaroni and Cheese

5 Tablespoons non-dairy margarine1/2 pound elbow macaroni
2 cups  milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Sharp Cheddar

Cook elbow macaroni according to package instructions.

Melt the margarine in a heavy 3 quart saucepan over medium high heat. add the flour, and stirring constantly with a wooden spoon, cook over medium high heat for 2 minutes, being careful not to let the flour burn. using a whisk add the milk, whisking constantly, until thick and smooth. Remove from the heat. Add the salt, black pepper, and 2 cups of cheese, and stir well. Add the macaroni and stir well. (Now here is where I get a bit different. I don't put the mac & cheese in the oven. We prefer the creamy type, which is where it is at now. Baking in the over gets a drier type of mac & cheese that we don't care for. But if you prefer just pop it in a 350 degree oven for about 25-30 minutes.)

We also like the following mixture sprinkled over the top, but use just a bit it is very snappy! I keep it in a container with a little shaker top that we just pass around the table. 6-8 servings.

Emeril's Essence
2 1/2 tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoons black pepper
1 Tablespoon onion powder
1 Tablespoon dried leaf oregano
1 Tablespoon dried thyme
1 Tablespoon cayenne pepper (I use 1 teaspoon here and it is still hot.)

Combine all ingredients thoroughly and store in an air tight container. This recipe makes about 2/3 cup.

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