Anyone have a good macaroni and cheese recipe?

[mommy2aprincess]

I would love to make some macaroni with raw milk, butter, and cheese because I think my picky daughter might actually eat it. Anyone have a good recipe? Thanks so much!!!

[Brookesmom]

I've always loved the "macaroni 101" from marthastewart.com - I believe it's her #1 requested recipe from the magazine... It reminds me of when my mom used to make it from scratch. Although, the milk and cheese would no longer be raw, right?

[mommy2aprincess]

True about it no longer being raw..haha! I feel so silly. I just wanted her to eat some of it and was trying ot think of things that she might actually eat. I'd still like to make it though even though it won't have the raw ingredients. Thanks for the recommendation!

Any other favorites?

[westcoastmom]

I tried making macaroni and cheese using a roux, but the raw milk didn't thicken even though I heated it for a long time. Not sure if raw cream would work better.

[paquerette]

Not a recipe per se, but I make mac and cheese quite a bit. I never measure anything, though, and I never make anything the same way twice.

First, cook your pasta, drain, rinse/oil and all that. If you want to stick some veggies in, put some broccoli or spinach in with that. If you need to sneak them in I guess you could add them pureed to the sauce, though I've never tried that.

Cheese sauce:
Melt some butter in a saucepan, throw in a handful of ww flour. Mix together, don't let it burn. Pour in about a cup or 2 of raw milk, whisk well. Add whatever flavorfulness you like (salt, pepper, mustard, herbs, soy sauce, worcestershire, be creative) When it's almost simmering, throw in about 8 oz of your favorite cheese(s). Whisk until melted.

Pour sauce over the pasta in a baking dish if you want to bake it. If not just stir the pasta into the sauce. I don't like it baked but that's the usual way to do it. You can sprinkle breadcrumbs and more butter on top if you want.

I think there is a benefit to using raw dairy for this. It won't be damaged nearly as much as pasteurization and homogenization would.