Mac and Cheese


After trying White Rabbit's Mac and Cheese, I've been craving for more, so I googled for the recipe.
There were so many to choose from, so I used the one that looked the simplest.
Allrecipes.com has a recipe that requires ingredients that I already have, so I gave that a try.






Ingredients:

• 1 cup elbow macaroni
• 1 1/2 tablespoons butter (melted)
• 1 tablespoon and 1 teaspoon all-purpose flour
• 1 1/3 cups milk
• 1/2 teaspoon salt (adjust according to preference)
•  1 cup shredded cheddar
• sliced cheddar (for baking)
  
  
  
  The above recipe isn't the exact one the website provided.
  I added more macaroni, more butter, more cheese and more salt.
  Instead of using biscuit crumbs for baking, I used sliced cheddar at the top.
  
  
  *Add more cheese if you like

Shred the cheddar as thinly as possible.
This shortens the amount of time needed to melt the cheese.



Cook the macaroni in salt water for about 8 minutes, until it's firm to bite.
Don't overcook the macaroni as it will be cooked again later, together with the cheese.
Drain well.



Combine butter, milk, flour, salt and the shredded cheddar cheese in a large saucepan over medium heat.
Stir constantly until the cheese has melted and the mixture has thicken.
This will take about 7-10 minutes.

Add cooked macaroni into the sauce and stir.

Pour the mixture into a baking dish.
I used aluminium foil as a baking dish because I was too lazy to use the in-built oven.
I hate having to preheat ovens because I'll always end up with burnt food.

This was what I got after 20 minutes of waiting.
Looks decent, isn't it?
The only complain I've got is that it isn't cheesy enough for me.


But you can give this recipe a try.
Go, go ahead!