School has started. For the teachers anyway. I forgot how hard it is to wake up early! Wait. Let me rephrase that. Having a child changes your perspective on early. I forgot how hard it is to get up earlier than early! And after a couple of days of getting my classroom back in order, attending meetings, and choosing my beginning-of-the-year lessons, I needed to come home to some comfort food, to relax my brain. (It has been on summer vacation.) Every time I’m in the mood for some comfort food, I make this recipe. Sometimes I double it because it’s so good I want leftovers for a couple of days. Anyway, I am sorry I don’t have a dessert for you today. But this dish is so creamy and rich, I am sure you’ll feel like it’s dessert.
If you like, you can add some end-of-the-summer tomatoes to round out the meal. You know, in case you’re feeling a little guilty about eating something so rich. Just chop up and place on top. (Or add some chunky tuna for protein. I like that, but Eric thinks it’s gross. You’ll have to decide for yourself.) Hmmm…I just might make this again after the students arrive. I have a feeling I might need it. Enjoy! xoxo
Homemade Mac and Cheese
8 oz. rotini or small pasta
¼ c unsalted butter
¼ c flour
2 ½ c 2% or whole milk
3/4 t salt
¼ t ground pepper
⅛ t garlic powder
12-oz. grated cheese, cheddar (sharp or extra sharp), mozzarella, or colby jack
Cook pasta according to package directions.
While the pasta is cooking, melt the butter in a medium saucepan. Once the butter has melted, add in the flour and whisk until smooth. Continue whisking for 1 minute. Slowly add the milk and next 3 ingredients. Constantly whisk for 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
Remove from heat and add the cheese. Stir until cheese is fully mixed in. Drain the pasta and add it to the cheese mixture. Mix so the pasta is covered in the sauce. Serve immediately.
recipe adapted slightly from Southern Living