I always make homemade macaroni and cheese; it's really not much more complicated than the stuff in the blue box, and besides, my kids won't eat the boxed stuff for some reason, anyway.
In this recipe, I forgo the traditional bechamel sauce, favoring instead a carbonara-esque sauce made with egg and milk. The result is a rich, creamy, cheesy sauce. Easy and yummy.
1 1/2 cups small pasta (we like whole-wheat organic elbows)
1 egg
1/4 cup milk
4 ounces medium cheddar cheese, shredded
salt (and pepper) to taste
Boil the pasta as directed. Meanwhile, beat the egg and milk together. When the pasta is done, drain off hot water in a strainer and immediately put the empty pot back on the burner over low heat. Pour the egg-milk mixture into the pot and stir while cooking over low to medium-low heat. You want to heat the mixture so it gets hots and kills any bacteria and thickens just so slightly, but not curdle the eggs. Stir in the hot, drained pasta (which will also help cook the eggs), and then mix in the shredded cheese until melted and smooth. Add salt to taste (and pepper, if desired), and then serve to your favorite hungry kids. Makes about 2 1/2 cups.
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