Home Cooking: Macaroni and Cheese.

Did you know that macaroni and cheese was Thomas Jefferson's favourite meal? I can understand why. What says "comfort food" like macaroni and cheese? As the temperature in these parts has now reached regular wintery levels (in other words, very cold!) I find that a nice hot cheesy casserole seems more appealing than ever.

Real macaroni and cheese is a million times better than the instant kind from a box, but I never made it until recently. For some reason I thought it was difficult...but it's not, it's quite simple and makes a great winter meal teamed with your favourite vegetables.

This recipe is my own. I created it by modifying a recipe from The Tasha Tudor Cookbook. Tasha instructs that "It is particularly good when served with a fine smoked ham." I'm sure it would be--but we're eating on a budget right now, so we just ate it with a few slices of back bacon (Canadian bacon I think other people call it?) and a green salad on the side, and it made a satisfying meal.

This recipe makes a lot, so there is plenty to reheat for lunches later on, which I find to be a good money-saving measure.

Simple Macaroni and Cheese

1. Crush some crackers until you have about 2/3 of a cup. (I used 16 soda crackers, but use whatever you like). Mix with 2 tbsp melted butter and set aside.

2. Cook the pasta: I used half of a package of shell pasta, which was about 450g or 1 lb.

3. When the pasta is draining, make the sauce: Melt 1/3 cup butter in a saucepan. Add 1/3 cup flour. Once this is well mixed, add 3 cups of milk, 2 cups of grated sharp cheddar cheese, and 4-5 process cheese slices.* Salt and pepper to taste.

4. Once the sauce is thickened and bubbly, place the pasta in a greased 9 X 13 pan (lasagne pan) and pour the sauce over. Mix gently.

5. Sprinkle cracker crumbs over top. Bake in a 350 degree oven for about half an hour, or until it's as browned as you like it. Enjoy!

* I know processed cheese isn't very good for you. But my kids really like the smooth texture it gives, and also where I live the slices are very cheap when they go on sale. So it's an economical way to stretch the cheese. But by all means, when you make the recipe use another half cup of grated cheese instead of processed cheese.