Mac & Cheese – An All-Time Favourite Made Better

Kraft Dinner or KD for short is a staple food in Canada. Really, it is! But when you have lived abroad for most of your life, KD is something you do not come by often.

Since I’ve learnt how to cook (thanks Mr. de Vries!), I’ve been experimenting in the kitchen. Lately I’ve been craving for macaroni and cheese and I finally got around to making it, though it is no KD. But that’s alright, I’ve learnt that I shouldn’t compare things. I mean it annoys the hell out of me when those around me do it. So why should I?

Well this macaroni and cheese was the cheesiest thing I’ve ever really seen. But it was great! And probably ten times better than KD. No preservatives or powdered this or that’s in it makes for a better dish anyway, right? If and when I have kids I will try to show them that although box food is nice, the real deal is better. Like older women from the Bronx tell off anyone who makes “fake” dishes for their kids (I’m picturing a woman with a thick almost Italian accent). Well I will be one of those people… well maybe. We’ll see when I finally do have children.

Macaroni & Cheese

Anyway I got the recipe from Chocolate, Chocolate & More, a cute little website I got through Pinterest. The direct link for the recipe can be found here. It is the easiest recipe which I followed almost perfectly. The only thing I changed was the use of flour. I unfortunately found flour mites in our flour. Has anyone else ever encountered these pests? Horrible things!

Ingredients:

  • 2 cups (226g) uncooked elbow macaroni
  • 2 Tablespoons corn starch
  • 2 Tablespoons unsalted butter
  • 1 ½ cup (420ml) milk (I used whole milk)
  • 2 cups (200g) grated cheddar cheese
  • ½ teaspoon salt
  • Pepper to taste

Instructions:

  1. Cook macaroni as instructed on packaging until al dente. Drain and set aside.

  2. In same pot at low heat, melt butter and whisk in flour until a smooth paste. Slowly pour in milk, make sure that the milk and butter have completely blended together before adding remainder of milk.Butter and Corn Starch MixtureMilk and Butter mixture

  3. Once milk and butter are fully incorporated, add in cheese, salt, and pepper. Mix until cheese is fully melted.Cheese in Milk Mixture

  4. Add cooked macaroni and toss to coat.Homemade Macaroni

  5. Serve immediately!

When I whisked the butter and maizena, I thought back to my second year of college where we learnt about making a roux for gravy or soup. Although making a roux can be difficult as it is easy to burn, once you get a hang of it it can make a perfect gravy or soup!

But I can say that at first I wasn’t sure if the milk and cheese was going to mix properly but when I finally added the last bit of cheese, the milk and cheese mixture combined perfectly making a wonderful thick liquid.Thick cheese and milk mixture

So like I said, this isn’t like the typical box macaroni and cheese, BUT it is better! Less artificial! Which in my eyes is far better than anything artificial.

I’m not sure about y’all, but cutting out artificial food and drinks makes me actually able to taste the fake food and drink. I swear I can taste the aspartame in certain beverages.

Anyway, I think the best thing about this meal is that it can easily be veganized! This week I taught two of my great friends that cheese contains rennet, this being enzymes needed in cheese that is combined with whey to make the cheese. Rennet however comes from the fourth stomach of a cow making cheese not as vegetarian as many people think it is. Goats cheese also has rennet in it. THOUGH there ARE vegetarian cheeses that do not contain rennet.

If you never knew, look to the labels! But now you know there are vegetarian versions of cheese.

If any of you end up making this dish, I hope you enjoy it!

Happy eating!

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