When I spotted this
recipe online last week,
I had to send the link to my son who, like me, just loves those nutritionally
challenged, ersatz, crispy, cheesy bites known as Cheetos®. Macaroni and cheese fan that I am, I figured
this was going to turn normal macaroni into absolute cheesy bliss. So I tried
it. Huh. It was good, but not the cheesy heaven that I was hoping for. It
actually tasted better the next day because the crumbled Cheetos® had softened
up a bit making me wonder if they wouldn't have been better mixed with some
fresh bread crumbs and tossed with a little melted butter before being placed
on top of the dish. It's food for thought anyway, and something that you might
want to try.
I make a rather classic version of macaroni and cheese, beginning with a simple Béchamel and then using it as an excuse to rid my refrigerator of all of the remaindered cheeses. So it tastes different every time, but always delicious. The basic recipe is below, but use whatever cheese you have from bleu to pepper jack. You'll always be creating and be pleased every single time.
Classic Macaroni and Cheese
Serves 2
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
1-1/2 cups rotini pasta (or the pasta of your choice)
1 cup grated sharp cheddar cheese (or more to taste)
Salt and freshly ground pepper, to taste
Few gratings fresh nutmeg
Toppings
Fresh breadcrumbs tossed with melted butter
Extra gratings of cheese
1/2 cup of crushed Cheetos®
(and now I'm wondering how Fritos® would taste)
Preheat oven to 350°F.
Cook pasta to al dente as directed on package, drain in a sieve, rinse with cold water, and continue to drain while you make the sauce.
In a large saucepan, melt butter. Stir in flour and cook for about 3 minutes. Slowly pour in milk, and continue to stir until smooth and the mixture thickens. Stir in cheese until it melts. Season to taste with salt, pepper, and nutmeg.
Preheat oven to 350°F.
Cook pasta to al dente as directed on package, drain in a sieve, rinse with cold water, and continue to drain while you make the sauce.
In a large saucepan, melt butter. Stir in flour and cook for about 3 minutes. Slowly pour in milk, and continue to stir until smooth and the mixture thickens. Stir in cheese until it melts. Season to taste with salt, pepper, and nutmeg.
Fold in the cooked pasta and turn
all into a 1-quart casserole. Cover with the topping of your choice. Bake for 25-30 minutes until hot and
bubbly.
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