Katherine’s Macaroni and Cheese
Servings: 4
Ingredients
- 2 cups dry macaroni
- 2 tablespoon unsalted butter
- 2 tablespoons flour
- 1 1/2 cups whole milk, warmed
- 1 1/2 cups shredded manchego cheese
- 2 tablespoons crème fraiche
- 1 teaspoon kosher salt
Instructions
- Boil the macaroni, strain and set aside.
- In the same pan that the noodles were cooked in, add the butter and melt over medium heat.
- Once the butter is melted, add the flour and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes. Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes.
- Add the cheese, crème fraiche and salt. Place the cooked macaroni into the cheese mixture. Stir to combine. Serve warm.
Additional toppings
- Please note that there are no measurements on these toppings. The amount is dependent on personal preference and how much macaroni is being topped.
Cherry Tomatoes and Basil
- Slice cherry tomatoes and rough chop basil leaves. Combine with the warm macaroni and cheese. Serve warm.
Hatch Green Chiles and Bacon
- Combine chopped cooked bacon and canned Hatch green chiles (or freshly roasted, peeled and chopped chiles) with the warm macaroni and cheese. Stir well. Serve warm.
Notes
There is nothing fancy about this recipe. It is a basic macaroni and cheese that is essentially a one-pot wonder. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. I warm my milk for about 3 minutes in a measuring cup in the microwave. This recipe was featured in The Dallas Morning News. Click here to read the full story behind “Katherine’s Macaroni and Cheese,” it’s one of my favorites!
