Mac and cheese, particularly when it doesn’t come out of a box, is the perfect soul warming food. It is pretty easy to make, and you can add different cheeses and other spices to make it truly your own.
The cheese choices are vast, recently I ordered a mac and cheese that had some goat cheese stirred in, and it was pretty wonderful. Some folks bake it with a layer of tomatoes on top, and others some seasoned breadcrumbs and chopped country ham.
As long as you follow the proportions to make the cheesy sauce, can follow your whims in the cheese aisle. I went with broccoli and cheese because that is always a winning combination, but you can add some sautéed spinach, or any vegetable or meat that is worthy.
½ lb. elbow macaroni
1 tbsp vegetable oil
1 tsp salt
4 tbsp canna-butter
1/2 cup all-purpose flour
3-4 cups milk
2 cups sharp cheddar cheese, grated
1 cup gruyere cheese, grated (1 cup)
1 cup cooked broccoli, chopped
½ cup tomatos, seeded and chopped
1 tsp salt
½ tsp freshly ground black pepper
½ tsp ground nutmeg
2 tbsp salted butter (can be canna-butter, if you want an extra strong dose)
1½ cups bread crumbs
½ cup cheddar, grated
1. Heat the oven to 350° F.
2. Bring a large pot of water to a boil. Add the salt and oil. Add the macaroni and cook according to the directions on the package. Drain well.
3. In a medium saucepan, heat the cannabutter before whisking in the flour. Cook over low heat for 5 minutes, stirring constantly with the whisk. While whisking, add the warm milk in a stream and cook for a couple of minutes, until thick and smooth. If too thick add additional milk.
4. Add the cheeses broccoli, tomato, salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 greased ramekins or a 2 quart greased casserole dish.
5. Melt the remaining 2 tbsp of butter and combine with the fresh breadcrumbs. Add the cheese and mix. Sprinkle on the top of the ramekins or casserole.
6. Bake for 25-30 minutes, or until the macaroni is browned on the top.
7. Serve, enjoy.