COMFORT FOOD: STOVETOP HOMEMADE MACARONI AND CHEESE

This post could have been alternately titled: It's Cold Out and I'm Bored and Freezing So I May As Well Cook Something Else in My Nice Warm Kitchen. Catchy, right?

Getting a little stir crazy up in here, that's all. It is so, so cold, and there hasn't been much sunshine this winter, so I think it's making us me a tad grumpy. It's just for a season, it's just for a season...

Anyhoo. Thought I'd share this yummy and quick lunch with you. It's versatile, cooks up super quick, and of course is delicious! If you thought convenience involved a little packet of powder, think again. This is an absolutely perfect comfort food for little time and effort, and with real ingredients.

 Here's what you need:

1/2 box/bag of pasta

2 Tbsp butter

1 Tbsp flour

1/4 cup milk

1/2 - 3/4 cup cheese, either Cheddar or American, or a combination of the two

Here's what you do:

First, cook pasta according to directions in a small to medium sized saucepan. Use whatever pasta you like- I prefer bow tie or elbow. Drain cooked pasta in a colander and let sit while you make the cheese sauce.

In the same saucepan, melt butter over low heat. Of course you don't actually have to use the same saucepan, but it does make for quick, no-mess meal prep. Next, stir in flour; then milk. Don't worry about little clumps- they will work themselves out as the sauce heats up. (You can easily do this in the microwave as well, but I'm on a sort of anti-nuke kick. We shall see if it lasts.)

While milk mixture heats up, cube the cheese (or simply tear the American in several pieces), then carefully drop into milk mixture. Keep heat low and stir every minute or so until the cheese melts and sauce thickens. Add a dash salt and pepper. This entire process takes five minutes or less. Be careful not to let the mixture scald or burn on the bottom, though. At this point, give it a little taste and decide if you'd like to add more cheese or if you like it just the way it is. You cannot go wrong!

Now you're ready to add the cooked pasta back to the saucepan. Gently stir the noodles into the sauce, coating everything evenly. That's it! No chemicals, no unnecessary ingredients or preservatives, no artificial powders...just good stuff. And love.  =)

I whip this up and pack it for the kiddos' lunches several times a month. Not one complaint yet, I tell you.

You can also add different types of cheeses to the sauce, but I do have to caution you to avoid bleu cheese at ALL COSTS because your meal will taste like...and let's pretend I'm whispering this in your ear so as not to offend...vomit. 

I kid you not.

Happy Cooking!