Happy Thanksgiving Y’all!
I’m coming to you today on my Birthday! We’re still in NYC and will be heading out soon to the Macy’s Thanksgiving Day parade and a celebration of food and fall.
My gift to you is the recipe for Val’s Lovely Mac and Cheese. It is one of my favorites from the Texas Lady Lawyer Cookbook. I hope you enjoy it!
Val’s Lovely Mac and Cheese
1 (8 ounce) package macaroni
(if you use gluten free pasta, do not freeze or overcook)
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs or Panko, buttered
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well
blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs or Panko.
20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer.)