One of my sons has suggested a “one pot” theme. Good idea, especially if the dish is such that you can do like the cavepeople did and all stick your spoons in the same pot! No dishes! I like it. To my way of thinking, soup makes a great one pot meal, especially if you have got (or have made!) some really good bread. Anyway, watch this spot; there will be more to come. But for the first one pot meal, let’s make it macaroni and cheese. Technically, I use 2 pots, one for the mac and one for the sauce, but there is a way to make it in one pot. Here it is. Don’t forget to serve with applesauce.
Macaroni and Cheese
- 1 bag of macaroni – usually about a pound. And I like to use whole wheat mac, the spirals.
- 4 tablespoons butter. and it’s better if your butter is not margarine.
- 4 tablespoons flour
- 2 cups milk (or alternatively, 2/3 cup dry milk powder mixed with 2 cups water. or add the powder with the flour and then stir in the water.)
- 0ne pound (or more) of cheddar cheese, shredded — or you can use a mixture of Monterey Jack, cheddar, etc. Sometimes I also use some cream cheese. And, while some would say that Velveeta is not real cheese, it sure does melt nicely. Use the big box.
- salt and pepper
- additional seasoning: I like to use either Worcestershire sauce or Lawry’s seasoned salt. Some chopped green onions are also good.
First, you need a big pot in which to boil your water and cook your macaroni. I assume you can follow the directions on the bag. When it is cooked, drain it and return to the stove (but turn the burner way down. In fact, turn it off for a while. The mac is pretty hot.) Now, stir in the butter and let it melt, and then add the flour. Now the milk (or the milk powder and water). Now, with the heat on low, start stirring in the cheese til its melted. If you choose to add the additional seasonings, go ahead. Remember, the more cheese the better. That’s it; you can eat it out of the pot, or if you are from southern Kansas, pour it into a greased casserole dish and bake at 350 til brown on top. (buttered bread crumbs always make a good casserole topping.)
Like my Mom said, “Feed ’em macaroni and cheese!”
A Word about Powdered Milk
I don’t suppose anyone likes to drink powdered milk, but it is handy to have around. If you bake or cook any recipe that calls for milk, the difference won’t be noticeable if you substitute reconstituted dry milk. It’s cheaper, and it keeps for a long time. And then you can save the real milk for drinking and eating cereal.