A friend in France was looking for a Mac & Cheese recipe, so I thought I'd post our favorite one. (She'll have to convert it, though!)
10 oz. elbow macaroni or other pasta
1 TBS butter
1/2 cup chopped green onions
2 garlic cloves, minced
1/4 cup flour
2 tsp dry mustard
1 tsp dried basil
2-1/4 cups skim milk
1-1/4 cups Cheddar (or other semi-hard) cheese
2 TBS grated Parmesan cheese
1 cup chopped tomatoes
- Cook the pasta as directed. Drain.
- In a sauce pan, melt the butter. Add the green onions and garlic; cook, stirring frequently, for 2 minutes. Stir in the flour, mustard and basil; cook, stirring constantly, for 2 minutes. Whisk in the milk. Cook, stirring constantly, for 3 to 4 minutes, or until thick and bubbly.
- Remove from the heat and stir in the cheeses. Add the tomatoes and macaroni. Mix well.
- You can eat now, or coat an oven-proof pan with butter and add the macaroni mixture. Sprinkle with bread crumbs and broil about 5 inches from the heat for 1 to 2 minutes, or until the crumbs are browned.
