Best Homemade Macaroni and Cheese

by Laysa W. - Date: 2007-03-15 - Word Count: 270 Share This!

To get completely complicated, macaroni and cheese is not balanced according to the Five Elements Theory of Chinese Cooking and therefore creates dampness in the body. My recipes attempts to balance the dish by adding black pepper and horseradish, both pungents, and mustard, to clear mucous. I don't know if that is why it is so good, but either way it is delicious.

Best Mac-n-Cheese Recipe

1 (12-oz) box DeBoles Organic Elbow Style Pasta (with Jerusalem artichokes)
1 stick Organic Valley Salted Butter
1/3 c all-purpose unbleached flour
2 � c skim milk
� tsp freshly ground black pepper
2 tsp Goya Adobo con pimiento
1 � Tbls brown whole grain mustard
1 Tbls jarred grated horseradish
1 (6 oz.) bag Organic Valley shredded Monterey Jack cheese
1 (6 oz.) bag Organic Valley shredded Mild Cheddar cheese

Cook pasta according to package directions. Set aside. Place a large pot over medium heat. Add butter and flour. Stir with whisk until butter melts. Continue cooking over medium heat, whisking constantly, for 4-5 minutes until mixture turns the color of a dark brown paper bag. Immediately add milk and stir rapidly with whisk over heat for one minute or until mixture becomes thick and bubbly. Remove from heat. Add pepper, Adobo, mustard, horseradish, and cheeses. Stir to combine. If cheese does not melt, you may heat gently over low heat just until cheese melts, but do not allow the mixture to boil. Add cheese mixture to cooked pasta and serve. I usually serve this with fresh tomatoes cut in half, topped with a butter and Italian breadcrumb mixture and baked at 450 degrees until breadcrumbs begin to brown.

Related Tags: best, homemade, organic, cheese, mac, macaroni, mac-n-cheese

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