Friday, December 3, 2010

Blue Box of Death

Kids love that blue box. My kids too. And they do get it once in a while --but not too often. We've been using a great recipe for Homemade Macaroni and Cheese that has a smooth and creamy texture that will remind kids of their favorite version--but is made with real ingredients.

It doesn't take much longer to make either.  For both versions you are only waiting for the pasta to cook through.

Over Thanksgiving my sister requested this recipe.  She tried making a homestyle baked version of Mac and Cheese and her kids did not take the bait.  I promised her they would love this one.

Homemade Macaroni and Cheese
Alton Brown

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce (if you like that kick)
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded


In a large pot of boiling, salted water cook the pasta to al dente and drain. (While it's cooking shred the cheddar.)  Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese.

Over low heat continue to stir for 3 minutes or until creamy.





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Have you tried anything new recently?  I love to get new recipes.  Link up here to share your real food recipes.

Real food is just what it sounds like: real ingredients, fruits,  vegetables, milled grains, basic dairy products, things in forms close  to the way they can be found in nature. (We don't  take ourselves too seriously --if a recipe is made from combining the  ingredients from six tin cans--we are probably not interested--but if  you have an ingredient here or there that is typically on the "do not  invite" list we'll still be your friends-- 'cause we do it too.)

If you've blogged your recipe grab a "Real Food Friday" badge for you post or sidebar and leave us a link.  If you don't blog.  Link to an online source of the recipe and leave a comment on this post telling us about it.  I'll leave the linky open all weekend, and see you back for the next Real Food Friday in a fortnight.

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