His recipes are always made up of four or five random ingredients from either the refrigerator, the cupboard, or both. And they are disgusting. Very disgusting. In fact, his most recent recipe, a mixture of grape juice, milk, salt and a dash of sugar, was so bad that even he wouldn’t taste it!
In addition to making up his own recipes, he often tries to stump me by pulling a few random items from the fridge and, with a sly grin on his cute little face, asking to have them for dinner. Last week he pulled out a bottle of Worcestershire sauce, a gallon of milk, mustard, and cheddar cheese. The look on his face was priceless when I said “Perfect! I know just what to make with these.”
Which brings me to this, the Goose’s favorite Mac and Cheese recipe. So good that he has been known to actually choose it over pizza.
The thing I like most about this recipe, other than the taste, is that it freezes up wonderfully. I store it in quart size freezer bags, laid flat to make for easier stacking. I usually make a double batch, in keeping with my motto “Cook once, eat twice.”
Macaroni and Cheese
8 ounces uncooked macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Dash of cayenne pepper
2 cups whole milk
8 ounces cheese (any kind will do, but I typically use a blend of 4 ounces extra sharp cheddar, 3 ounces American, 1 ounce pepper jack)
4 ounces shredded cheddar (for topping)
Cook macaroni according to package directions.
While the macaroni is cooking, melt the butter in a large sauce pan. Once melted, stir in flour, salt, pepper, mustard, cayenne (if using) and Worcestershire sauce. Cook over low heat, stirring constantly, until smooth and bubbling. Add milk and, stirring constantly, bring to a boil. Boil for one minute, then add cheese, stirring until melted. Once the cheese has melted, add drained macaroni and stir to coat.
Pour the macaroni and cheese mixture into casserole dish and top with shredded cheddar. Bake at 350 degrees for 20-25 minutes. You know it’s done when the cheese on top has melted and is golden brown around the edges.
If you’re like me, and prefer to cook in larger batches, skip the last step. Instead, let the macaroni and cheese cool, divide it into freezer bags and stick them in the deep freeze. When ready to eat, simply plop the frozen macaroni and cheese into a baking dish, top with shredded cheese and bake at 350 degrees for 35-40 minutes.