Last weekend it started snowing. A lot. And suddenly I wanted nothing more than to burrow into the couch with a blanket and a fully belly. So I whipped up my very favorite childhood comfort food (yes, I did need to call my mother for guidance): what we used to call "real" macaroni and cheese!
1/4 c butter
1/4 c flour
sharp cheddar cheese
In the beginning, there was (1/4 c) butter, melted at the bottom of a large pot.
Then, there was (1/4 c) flour (or perhaps a little more if you like your sauce thick, like me), mixed into the butter to make a roux.
Then, there was skim milk, added slowly but surely to the roux (and I was stirring all the while).
And then there was cheese. Sharp, cheesy cheddar.
And lots of it. I put in as much as I damn well pleased (~1 lb).
I cooked up a big pot of elbow macaroni, drained it, and mixed everything together. Yum! As long as you attend to the roux, this is pretty easy and very delicious. For a side dish, I baked butternut squash and a hearty beer bread:
3 cups flour (sifted)
1/4 c sugar
3 t baking powder
1 t salt
1 12-oz bottle of beer
First there were dry ingredients: flour, sugar, baking powder and salt.
Then, the fun part--beer!
I watched the batter toil and trouble (and bubble), then stirred it all together and poured into a non-stick bread pan and baked it at 375 for ~1 hour (the time is an approximation because K turned off the oven while the bread was baking, assuming I had been my absent-minded self and forgotten to shut it down after baking my squash):