Macaroni & Cheese

I like macaroni & cheese with meat loaf. I have not made a cheese sauce that “you could just die for” but I have a couple of recipes that are pretty good. One uses Velveeta in it while the other takes Welsh Rarebit and uses it as the sauce.

Welsh Rarebit is a cheese sauce normally served over bread. The first recorded use of the term Welsh rabbit was in 1725, but the origin of the term is unknown. It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher’s meat, and while in England rabbit was the poor man’s meat, in Wales the poor man’s meat was cheese. It might also be understood as a slur against the Welsh: if a Welshman went rabbit hunting this would be his supper.”*

Mac Attack

 8 oz. Elbow macaroni
1 tsp. Vegetable oil
½ tsp. Salt
½ c. margarine
1 tbsp. Flour
1 – 1 ½ c. milk
1 egg
16 oz. Pkg. Velveeta cheese, diced
2. c. sharp cheddar cheese, shredded

Cook macaroni according to package directions in a large saucepan. Drain.

While macaroni is draining, melt margarine over low heat. Add flour. Cook, stirring, for 1 minute. Add 1 cup milk and egg. Cook and stir for 1 minute. Stir in Velveeta and 1 cup cheddar cheese; cook until cheese is melted and sauce is smooth. If sauce is too thick stir in up to ½ cup milk.

Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt if necessary. Pour mixture into a greased 13 x 9 inch baking pan. Top with remaining 1 cup of cheddar cheese. Bake at 420 degrees for 30 minutes or until top and bottom are browned. Cool slightly, cut, and serve.

Welsh Rarebit Macaroni

2 tbsp. margarine
2 tbsp. All-purpose flour
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
½ tsp. Salt
½ tsp. Freshly ground black pepper
½ c. beer
¾ c. Milk
1 ½ c. shredded cheddar cheese
3 drops hot sauce
8 oz. Cooked macaroni

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt and pepper until smooth. Add beer and whisk to combine. Pour in milk and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over cooked macaroni and serve.



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