Sunday, May 24, 2009

Buttermilk Macaroni and Cheese

Buttermilk Macaroni and Cheese

8 oz. macaroni or other shape (I used campanelle)
2 B butter
2 TB all-purpose flour
1 cup buttermilk
1/4 cup whole milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp mustard powder
1/8 tsp ground cayenne red pepper
2 cups medium to sharp cheddar, shredded

Get pasta going, and undercook pasta by 1 minute. If it's done before the sauce, coat lightly with oil to prevent it from sticking.

Meanwhile, in a medium saucepan over medium-low heat, melt butter in buttermilk. Whisk in flour and spices, and cook until thickened, about 5 minutes. Turn off heat and add the cheeses, stirring until melted.

Add pasta to sauce. Put into 8x8 or 9x9 pan. Bake at 400 for 15 minutes, or until golden brown on top (broil if necessary). Serves 4. So simple and delicious!

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