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| Mozzarella macaroni and cheese |
So I've been making a lot of lasagna lately. I originally made it for co-workers when I subbed at my old job (the Web of Life Field school) at the beginning of this month. I had leftover materials so that inspired me to make it for my game night with friends on Wednesday last week. Then I had more leftovers and made it for Game of Thrones night on Sunday. And then I had more leftovers and... well, I think you get the point. So, I had leftover mozzarella, leftover basil, and even leftover cooked macaroni from a separate (non-lasagna) meal. Not wanting to make even more lasagna, I researched macaroni and mozzarella and came across this intriguing recipe. So I decided to try it out.
Mozzarella macaroni and cheese
Recipe by Angie McGowan from http://www.bettycrocker.com/recipes/mozzarella-macaroni-and-cheese/beef8d02-171b-4a67-95d5-7869d826ed02
Ingredients:
2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaves
Procedure:
1 Cook and drain macaroni as directed on package.
2 In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3 Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
4 Serve with additional basil leaves if desired.
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| Mozzarella macaroni and cheese served with a caesar salad |
