Basic Mac N’ Cheese

I’m going to do a few recipe posts in a row because I had my first attempt at “freezer-meal-ing” this morning and although I’m pleased with my results, it’s all in the, “reheat and eat” test to see if all REALLY went well.
I wanted to give it a try before we move because things will be a bit tighter then and a failed meal wouldn’t mean a ruined night…. Yet.

So this is my most basic Mac N’ Cheese. I thought it best to try it out as a freezer meal, so my instructions will head towards the freezer but a few small changes and you’re headed towards the oven.

Ingredients:

1 Lb large elbow macaroni, (when I can find it I use whole wheat pasta, but the supply at the grocery store had been thinning out and I’m afraid they’re not carrying it anymore) cooked al dente, rinsed and drained (I cook any pasta with a couple of table spoons of extra virgin olive oil, a generous sprinkle of garlic salt and a teaspoon of Oregano. It gives it a good flavor but doesn’t overpower it.)
12 Oz Velveeta cheese, cut into large cubes
3 C shredded Colby Jack and Pepper Jack cheese
1.5 C low fat buttermilk
1.5 C low fat milk
2 Tbs butter
2 Tbs all purpose flour
1 Package crushed Ritz crackers
1 C parmesan cheese
Black pepper
Rosemary

Directions:

If you are planning on freezing this for later, line a couple loaf pans with a strip of plastic wrap on the bottom followed by completely lining the dish with foil. I don’t like the thought of using aluminum baking pans every time and I think it wastes space, so this technique works. The plastic wrap strip gives you little handles to pop the MacBrick out of the dish once it’s frozen so you don’t rip the foil trying to get it out.

Now separate the cooked pasta between the two dishes evenly and sprinkle a little less than a cup of the shredded cheese over the pasta. Toss so the cheese gets all the way to the bottom.

Pasta and shredded cheese in 4x8 loaf pans.

Now for the sauce, if you’re familiar with making a roux, you’ve got this. This is the hardest part because it requires your undivided attention as there is a small window between cooking the flour and burning it! In a medium sauce pan melt the butter completely. Add the flour and reduce the heat to low, using a whisk to mix. Keep the mixture moving and make sure it doesn’t burn. Once it starts to turn a golden brown and the flour is cooked, slowly add the buttermilk while mixing with the whisk. Make sure everything is mixed together well and there are no clumps, it should be getting very thick, keep it moving and don’t let it burn! Next add the milk slowly and whisk until smooth turning the heat up to medium low. Keep whisking until it starts to simmer and then start adding the Velveeta, just one handful at a time until the last is melted. Keep it moving, if your burn it now, I’m telling you from experience, the defeat is haunting. Once it’s all mixed and melted add the remaining shredded cheese, turn off the heat and mix. Add rosemary and black pepper and whisk one last time, REALLY well. Finally remove from heat and pour a glass of wine. You deserve it.

Next, simply pour the cheese sauce over the pasta, then using a big spoon, press down so the cheesy goodness gets all the way to the bottom. Cover the top with parmesan cheese (this keeps the crackers from getting soggy) and cover with a thick later of the crackers. Pop in the oven at 350 for about 30 min or until golden brown and bubbly!

If you’re freezing, stop before the parmesan. Just pop the loaf pans in the freezer for a couple of hours until they’re firm. Once they’re frozen, pull them out of the pans and put in a gallon sized freezer bag with the date. When you’re read to reheat, remove the foil from the MacBrick and put it back in the dish you froze it in. Cover with the parmesan and crackers and put in the oven at 400 until it’s golden brown and bubbly.

I serve this with my Baby Ray's chicken (recipe to follow), pork chops, ribs, fried chicken... Anything, mac and cheese goes with it all.... Again, mix-in’s are endless. Broccoli, ham, spinach, shredded chicken and frozen peas…. But if you get creative, let me know what you did so I can give it a try too!