I missed posting a recipe discussion for Samhain. I hope all of you had a wonderful celebration filled with family and friends, both past and present. This year's Samhain was a poignant one for my family as my Grandmother passed away days prior to the 31st. Instead of doing a large family gathering as I usually do, we kept the celebration close with just my hubby and kids. We didn't have a large feast but instead had a hot dog (veggie dogs, in my daughter's case) roast. We have an outdoor propane fire pit, where we roasted dogs, and marshmallows and drank hot chocolate. Then had a small ceremony for all our grandparents. There was some seriousness but as it is with my family much more silliness. Having teenagers that chose to stay home with their grieving mommy and have a hot dog roast vs going out with all their friends on All Hallow's Eve was the most amazing blessing I could have received.
So in honor of my grandma, who had a deep and intense hatred of green beans, thought strawberries were a gift from the gods, grew the largest, most amazing tomatoes I had ever tasted and made a killer homemade macaroni and cheese dish. She was a pioneer woman to the bone, her and my grandfather lived in a remote part in the Interior of British Columbia, where the neighbors were usually furry, large and had 4 feet. She could fish, shoot a gun, and make something out of almost nothing. Here is a homemade mac and cheese recipe, this one is mine not hers. Someday I hope to get a copy of hers.
I don't usually use actual measurements for this recipe. I have made it so often that I haven't had to think about it. So if the amounts seem a little off to you just adjust them to your liking. Everybody should have a favorite mac and cheese recipe! :o)
Homemade Mac and Cheese
1lb elbow/macaroni noodles
pinch of salt
4 tbsp flour
4 tbsp butter or oil. I use oil.
2 cups milk
1 cup grated sharp cheddar
1/4 cup cream cheese
1/4 cup parmesean
These next measurements are solely up to you...
cayenne powder
dried thyme
dried basil
ground black pepper
garlic powder
onion powder
salt - keep in mind there is quite a bit of salt in the cheeses
In a large pot boil enough water for your noodles. Add a pinch of salt to the water. Add 1lb of elbow noodles to the boiling water and cook until tender. Not mushy! Just tender.
In a heavy pot add flour and butter/oil. You will be making a roux which is the basis for all creamy sauces and gravies. Keep your eye on your flour and butter, whisking or stirring it to remove lumps, once it starts to turn a blonde (really really light golden colour) add your milk whisking constantly so all lumps are gone. **You don't want your roux to turn brown, it becomes nutty and is better for gravies. For cheesy sauces, and alfredos, bechmals etc. try to keep the roux as light as possible.**
Once you have whisked your milk and roux add the cream cheese. Break it into really small chunks so it melts easier, then add your other cheeses. Once everything is blended and creamy, add your seasonings. If you find the sauce is too thick add a little bit of the noodle water to loosen it. Don't add too much though otherwise you end up with cheesy noodle soup! Drain your noodles and add them together with the sauce. Mix well.
Some people add bread crumbs to the top and bake for a few minutes, which is delicious. Others (and I have done this many times) add crumbled bacon and veggies like diced red peppers or peas. But on the days you just want a bowl of pure cheesy comfort food. Plain mac and cheese is it...well that and mashed potatoes!! :o)
