Macaroni and Cheese
There are few dishes as simple as macaroni and cheese nor are there many as popular
among children. In the non-kosher world, boxed macaroni and cheese has been around for
decades, but it is a fairly new product in the kosher market. For nearly thirty years
I've been preparing this dish for my children, and now they prepare it for their children.
Of course, you can perk up the dish with some curry or cayenne if you want to satisfy the
adult palette. You can also bake this as a caserole (350° F. for 20 minutes),
covered with flavored breadcrumbs and thinly sliced
tomatoes.
Ingredients
- 1 pound rigatoni or elbow macaroni
- 1 cup milk
- 1/4 cup flour
- 4 ounces cheddar cheese
- 2 T. butter
- 1/2 tsp. mustard powder
- 1/2 tsp. paprika
- 1/2 tsp. pepper
Boil noodles according to package directions. Meanwhile, heat milk in
microwave, just to hot, not boiling. Put flour, cheese, butter, and
spices in blender jar. Pulse to mix. Add hot milk and pureé.
Drain noodles. Add sauce, and cook for a moment or two until sauce thickens
and flour is cooked through.