Macaroni and Cheese
This is just macaroni and cheese. It is in no way classic cooking in a professional sense. It is classic home cooking. It uses cheese whiz, and process cheese slices. They both add color and smoothness to the sauce. The chicken stock is made from Knorr chicken soup base (powder), real chicken stock will not be salty enough to carry the flavor of the cheese. If you are not familiar with MacLaren’s Imperial Sharp Cheddar, you should check it out. I keep it in the refrigerator to add flavor to dishes. It is sharp enough that a little goes a long way
This makes a large batch, probably enough for 10 to 12 people or 6 teenagers. I only mixed half of the sauce and pasta for our supper. 2 of us only ate 1/3 of the dish. The remaining sauce was kept for another use. Same with the extra macaroni. The sauce can be used as a cheese sauce for vegetables such as broccoli and cauliflower, cheesy scallop potatoes, or as the sauce on Philly Cheese Steak
Macaroni and Cheese
2 cups chicken stock
2 cups milk
3/4 cup all-purpose flour
1/2 cup vegetable oil
8 cheese slices
1 cup cheez whiz
1/2 cup butter
3 oz (about 1/3 of tub) MacLarens Imperial Sharp Cheddar
450/500g dry macaroni noodles (about 4 to 5 cups dry)
2 cups grated old cheddar
Method
Cook the pasta in lightly salted water.
Bring the milk and chicken stock to a simmer over a medium heat
Mix the flour and oil until smooth and has no lumps.
When the liquid comes to a simmer, remove from the heat and whisk in the flour and oil
Place back on the heat and add the cheese slices, stir until melted.
Add the cheez whiz, stir until it is incorporated.
Dice the butter into smaller pieces, stir into the cheese sauce until fully mixed in. Taste for salt.
Remove from the heat
Mix the sauce and pasta in a baking dish, crumble the Imperial cheddar over the mac and cheese and stir in until just mixed. Don’t over mix, you want small nuggets of the sharp Imperial cheddar to remain
Sprinkle the grated cheese over the pasta
Bake at 350F until browned on top. About 30 minutes
