Dave Frees Here. This recipe appeared in the first edition of the 2011 UTBF client newsletter. I want to thank you for reading the newsletter each quarter.
I've been making my 3 children and my wife Robin this recipe (which can be done with or without breadcrumbs) since our children were little. It's fast, reliable, delicious and satisfying.
- 7 ounces macaroni
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 2 cups milk (you can add a splash or two of cream if you dare)
- 1/2 (4 ounces of an 8 ounce) package of cream cheese (Philadelphia Brand is the best)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 cups shredded Cheddar cheese (pre shredded sharp is ok to speed the process)
- 1 cup dry bread crumbs (optional and my family prefers it creamy without the breadcrumbs)
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (fresh is essential)
- Preheat oven to 400 degrees F
- Bring a large pot of water to a boil and add a bit of salt.
- Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 3-quart saucepan over medium heat, melt butter and stir in flour to make a roux.
- Cook for about 1 minute, until smooth and bubbly; stirring occasionally.
- Mix in milk, cream cheese, salt, pepper, and Dijon mustard.
- Continue cooking until sauce is thickened.
- Add cooked macaroni and Cheddar cheese.
- Pour into 2-quart casserole dish.
- OPTIONAL: In small bowl mix together breadcrumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
ServingI recommend serving it with iced tea or a cool red wine like Chianti. Serve hot, with wilted spinach or an iced cold salad of red leaf lettuce.
For more recipes call 610-933-8069 and register to be on my client list for the newsletter or register on this page.
To contact Dave Frees email [email protected]