Macaroni
and Cheese
A meal to
empty the fridge to feed 6 big people with leftovers for lunch
Recipe
based on Betty Crocker Recipe.
Ingredients
2 lbs uncooked elbow macaroni
1 cup butter or other fat
1 cup flour (whole wheat works fine)
2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
8 cups milk
8 cups shredded Cheddar cheese (2 lbs)
2 lbs ground pork or bulk sausage
1-2 cups chopped onion
1/2-1 cup chopped spring garlic
2 bunches radishes, thinly sliced
or small cubes
1/4-1/2 lb spinach, cut into 2 in
squares or so.
Instructions
*In a medium pot or frying pan, brown the meat. You can
reserve the drippings as a portion of the fat for the sauce if you like.
*While meat is browning, chop and sauté the hard veggies: onions,
garlic, radishes, etc. Cabbage stems or broccoli would also be included
in this step if you are using them. I end up with a medium pot of cooked
veggies by the time I am done with at least as much volume as the meat.
*Set the meat and veggies aside while you prepare the sauce and
noodles.
*Put a large pan of water on to boil, cook your pasta, drain and
return to your large pot while making the sauce.
*Make a roux: melt the butter/fat. Add in your flour, salt,
pepper, mustard and Worcestershire sauce. Whisk and simmer until the
flour smells toasty.
*Slowly add your milk, while whisking to prevent scorching.
Bring to bubbling. add cheese in portions. melt before adding
the next handful. You can use the whisk to keep stirring to help melt and
prevent scorching.
*Once your noodles and sauce are ready, combine the meat and
veggies with the noodles and stir-then add the sauce and stir again.
*If you are using chopped spinach, you may add it to the noodles
with the other vegetables. The steam and heat from the noodles will wilt
the spinach just fine.
*Serve and
enjoy!*
