My Husband has a slight obsession with whiffle ball, seriously, the morning we got married he woke up at 5:30am to get in a few games. He gets together with anywhere from one friend for some one on one, to a whole group. This is serious stuff, they have even made a mound and “players” for the field, and there is even a website with stats. I will admit I have made a few appearances in these games, usually I only play when it is just Zach and I (I am not particularly athletic) but he makes special rules just for me, I know he loves me.
Last night I was recruited to play whiffle ball with Zach and two of his friends, Eric and I teamed up against Zach and Seth, we took the name “Team Pink Bat” (because Zach got me a special pink bat for Easter). Team Pink Bat won 9-4! A win like that deserved a special treat!
When we got home knew I had to make my favorite meal to celebrate winning! Drum roll please! Mac & Cheese! I love cheese and pasta so combine them and I am a happy camper! Boxed mac & cheese has never hit the spot for me, I am a homemade kind of girl. I have tried many recipes thanks to Pinterest but none of them were ever quite what I was looking for until I stumbled across this one on Back on Pointe, of course I had to make a few changes to make it exactly what I wanted but I had found the perfect mac & cheese, I could eat this cheesy goodness everyday! (I am going to apologize now for the photo quality.) The recipe is included at the bottom of this post.
Let’s get started! To make my Perfect Mac & Cheese you will need pasta, cheese, butter, flour, salt and milk.
First cook the pasta. When pasta is done and drained, in the same pot over medium low heat melt butter.
Mix in flour and salt and stir until it is a thick paste (about 30 seconds)
Add in milk and let heat for about 1 minute.
Add cheese, stir for about 2 minutes until it is completely melted and has become a thick, creamy sauce.
Add drained pasta into sauce and stir until pasta is evenly coated.
Perfect Mac & Cheese
1 box Rotini Pasta (I have also used Penne)
2 cups Shredded Cheese (I use a little more – I like it extra cheesy)
2 tablespoons Butter
2 tablespoons Flour
1/4 teaspoon Salt
Slightly less than 1 cup Milk (I use 1%)
Cook pasta. When pasta is done and drained in the same pot over medium low heat melt butter. Mix in flour and salt and stir for about 30 seconds until it is a thick paste. Add in milk and let heat for about 1 minute. Add in cheese, stir for about 2 minutes until it is completely melted and a thick creamy sauce has formed. Add drained pasta to sauce and mix well until evenly coated. Enjoy!
For this recipe you can also pour the cheesy noodles in a greased baking dish, sprinkle with a little more cheese and bake at 350 for 25 -30 minutes.
Try it both ways!
What is one food you could eat all the time and never get sick of?