Friday, March 29, 2013

#30 Macaroni and Cheese a la Tasha Tudor

I obtained this score at the public library book sale.  Being a big fan of Tasha Tudor's children's books and her beautiful world recreated through her lovely stories and sweet illustrations I was really looking forward to trying this out.  This cookbook is full of cozy standards and comfort food so of course mac and cheese makes an appearance.  I was a bit surprised by the use of Ritz crackers and Velveeta and also a bit excited.  Most of the recipes I make are of the purist sort so I was looking forward to trying something different.  We never had Velveeta as a kid so I'm not really used to cooking with it but if you ignore the plasticy texture it's fun to cook with and adds a certain depth of flavour when other cheeses are present.

This was so easy and good I would definitely make it again.

2 c elbow macaroni
5 T unsalted butter
1/4 c unbleached flour
2 c milk
1 c sharp cheddar cheese, grated
salt and pepper
4 oz Velveeta, cubed
1/2 c crumbled Ritz crackers for topping

Preheat oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
Cook the macaroni in boiling slated water until just tender.  Drain it while you prepare the cream sauce.
In a large saucepan, melt 4 T of the butter, then whisk in the flour and add the milk.  Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts.  Season with salt and pepper.  Cut the Velveeta into 1/2-inch chunks and stir it into the white sauce, but do not allow it to melt completely.  Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.  Sprinkle the crumbled Ritz crackers generously over the top and dot with the remaining butter.  Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Serves 4 to 6.

Recipe adapted from The Tasha Tudor Cookbook

Enjoy your Good Friday everyone!

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