Michael asked me for Mac-n-cheese earlier this week so I decided to make it for ash Wednesday (as there is no meat and only 1 meal is eaten today for fasting so you can save all your calories for this meal).
After getting some tips from Kim kropka, who made it last night, I got to it.
I warn you, it is not for the faint of heart:
Also, this is not an exact recipe. I apologize!
Lenten Mac-n-Cheese
Ingredients
4 tbspn butter
5 tbspn flour
Milk - you will add this in half cup increments until you get the right consistency
1.5 cups shredded cheese (Monterrey or Colby jack, whichever you have on hand)
8oz of velveeta, cubed
12 oz elbow noodles
Nutmeg
Salt and pepper to taste
Steps
Preheat oven to 400 degrees F.
Noodles:
1. Cook noodles according to package directions for al dente.
2. Drain and coat noodles with about 1-2 tbspn of olive oil to prevent them from sticking to each other.
Make bechamel:
1. Melt the 4 tbspn of butter over med heat. Lower heat to med low and whisk in the 5 tbspn of flour. Continue to whisk for 1 minute, do not stop or it may burn.
2. Increase heat back to med and whisk in 1/2 cup of milk. Continue whisking until mixture starts to thicken. Add another 1/2 cup of milk. Whisk again until it thickens. Keep adding milk in 1/2 cup increments until your bechamel base is the right consistency.
For me, a good bechamel base is not very thick (like pancake batter) nor is it very runny like water. A good bechamel is about the consistency of tomato soup from a Campbell's can. It is slightly thick, but still more towards the runny side. You do not want a super thick bechamel base because it gets really thick after you add the cheese. In the end, it is your preferences which will reign.
3. When your bechamel is the right consistency, season with salt, pepper, and a dash of nutmeg. Remove from heat. Add in the cubed 8oz of velveeta and 1.5 cups of cheese. Stir until everything is well melted and melded all together.
4. Mix in elbow macaroni to this cheesy bechamel.
5. Butter a 9x9 dish. Add in the cheesy elbow macaroni. Pop in the oven for 15-20 minutes or until the Mac-n-cheese is bubbly and slightly crispy on the edges (if you like that).
If you like a topping that adds a bit of crunch: melt 1.5 tbspn of butter. Combine with 2-3 tbspn of Panko bread crumbs and 2-3 tbspn of shredded cheese. Sprinkle this mixture over the Mac-n-cheese before placing in the oven.
See - told ya it wasn't for the faint of heart. You really need to starve all day to eat it at the end of the day.
And I know this isn't the fanciest recipe ever. I just thought I'd share. And it's not a stupid proof recipe either because I didn't provide exact measurements!
In case you want to use a fancier cheese, I would go towards gruyere or fontina.
Happy ash Wednesday!
P
