Best Mac and Cheese – Ever

Baked Mac N Cheese

This recipe comes from my Mom. It is AMAZING! In fact, she often gives it as a bridal shower gift given with a casserole dish. Yes, you can use that idea for your next shower… it’s a good one, and she gets royalties 😉

Ingredients:

½ cup (1 stick) butter or margarine
½ cup all purpose flour
2-3 boxes of mac & cheese (we like using wacky mac, but whatever is your favourite)
1 – 1 ½ lbs. or more of different cheeses, shredded
5 cups of milk
Salt & pepper
Bread crumbs (optional)
Pam, butter flavoured

Directions:

Melt the butter in a pot over medium heat. When butter bubbles, whisk in flour. Mixture should be think and pasty. Slowly whisk in milk about a cup at a time. You have to use a whisk or it will get lumpy. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

When the mixture is as thick as melted ice cream, start adding cheese. Use the cheese packets included with the mac & cheese, and any other sharp flavoured cheese, such as cheddar, kashkeval, or goat cheese. A blend works best. Taste and add cheese until it is delicious! Season with salt and pepper to taste. As the mixture cooks, it may become too thick – just add some more milk. Stir often, and/or turn down the heat so that it does not burn.

In the meantime, boil pasta from the boxes according to the directions. Drain well. Mix the cheese sauce and pasta together – it should be very saucy.
Pour the mixture into a baking dish sprayed with Pam. At this point, you can sprinkle the top of the pasta with breadcrumbs. Spray the top of the pasta with butter flavoured Pam and bake at 350 degrees for about 20 minutes, or until the top is all browned and bubbly.

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Tender Potato Biscuits

Potato BiscuitsThese dense biscuits are a great way to use up extra leftover mashed potatoes. If your potatoes are from a dairy meal or are parve (neither dairy nor meat) feel free to use real milk and add some cheddar to the recipe for a nice twist!

Ingredients:

2 ¾ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
¼ cup cold margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup cold non-dairy milk
2 tablespoons non-dairy milk, or as needed

Directions:

Preheat the oven to 450 degrees F. In a medium bowl, stir together the flour, baking powder, garlic powder and salt. Cut in margarine, until the pieces are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and “milk”. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead until the dough holds together. Pat the dough out to about ¾ inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons “milk”. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.