Mac n Cheese is one of my go to 15-minute meals. For meals where I am not trying to spend too much time in the kitchen, I turn to Mac n Cheese and when I do, trust me I don’t make meat to accompany the dish and fortunately enough , my boys enjoy it just as it is.. Adding a meat element to the meal would have me in the kitchen for longer than I wish to and honestly just take away from the classic dish.
So I dished plain macaroni for him and added just a spoon of the Mac n Cheese to the bowl and gave it a good mix. He ate that but was super dramatic about the fork full I had used to gauge how much he would eat. In true form, he paced up and down the kitchen, chewing slowly and mumbling cheeeeeeese......cheese.......lol.
I announced that supper was ready and started to gravitate to towards the living room couch when I was stopped dead in my tracks by the look on my husband’s face when I said I had not cooked any meat in a very statement tone. Mind you at this particular juncture I’m done in the kitchen and I’m on my way out. Thinking on my toes I said, salami! I'll add a salami twist to the Mac n Cheese. This idea saved the day. I also remembered that I still have my beautiful basil shrub from my virtual cooking session with Mrs Tebogo Lebotse-Sebego. Episode 2 of Chellzkitchen cooking with Mascom Mysurf. It airs month end. So make sure you get yourself MySurf in your life to be able to enjoy these awesome episodes.
My husband claims, rather, kana ke re he says, that Mac n Cheese was the first thing he learnt to cook at the age of 8/9 years old. I’m not entirely convinced by this Mac & Cheese because he describes that it came in the form of a box. When I say this I mean both the Mac n Cheese, in the same box. I am so sorry but I would need him to cook the mac separately until al dante as well as create a silky cheesy sauce to mix into the pasta if he wants to compare notes.
Macaroni and cheese—also called mac ‘n’ cheese in the United States, is very common and widely made. It is referred to as macaroni cheese in the United Kingdom and the dish comprises solely cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs or meat.
Some tips I have picked up along the way are that one needs to always be certain that they have enough cheese or a combination of cheeses if necessary. Another tip would be cooking your pasta in milk instead of water makes your resulting mac and cheese creamier.
2 TBS butter
2 TBS Flour
½ tsp Salt
¼ tsp Garlic Powder (optional but recommended)
1 cup Delta Fresh Milk
¼ cup Nutriday Plain Yoghurt
2 cups Shredded cheddar cheese
Cook macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the pasta. Drain, and set aside.
Make the cheese sauce:
Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
In a medium saucepan over medium heat, melt the butter.
Add flour mixture and whisk to combine.
Cook for 1 minute until mixture is slightly brown.
Add 1 cup Delta Fresh Milk and whisk until the mixture is smooth.
Add Nutriday plain yogurt and whisk until smooth.
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the pasta. Recommended served warm!