When it comes to macaroni and cheese, I’ll be the first to admit – I’m an old traditionalist. While I enjoy the myriad of ways to prepare mac and cheese, my old standby is off the back of a box, jazzed up a bit (only for me), because I happen to enjoy the flavor of truffles.
That’s right – my favorite mac and cheese (plebian as it is) is off the back of an old Mueller’s box, jazzed up on my plate with a sprinkle of truffle salt. Fantastic. Paired with some excellent artisan smoked ham from City Barbecue, and some Italian green beans simmered with bacon and onion, it made a lovely dinner this New Year’s Day.
Mueller’s Baked Macaroni and Cheese
2 tbsp. cornstarch
1 tsp. salt
1/2 tsp. dry mustard (optional)
1/4 tsp. pepper
2 1/2 c. milk
2 tbsp. margarine or butter
2 c. (8 oz) shredded American or Cheddar cheese, divided
8 oz. Mueller’s Elbows (about 2 cups), cooked 5 minutes and drained
In medium saucepan, combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375 degree oven 25 minutes or until lightly browned.
Technorati tag: mac-n-cheese-off