Now I bet you're asking yourself, "How can anything be better than Kraft Dinner?"
It's true, Kraft Dinner is pretty good. And it's super nice how easy it is in a pinch. The thing I don't like about it are the chemicals and preservatives in it. When my first child was born in 2010 and started solids that fall, we decided that we were no longer going to buy the boxed macaroni and cheese. Instead I searched for the most amazing macaroni and cheese ever.
Well I found it! This really isn't news though as we've been eating this macaroni and cheese for a number of years now, but I figured it might be time to share.
Mommy's Macaroni and Cheese (as that is what Lu calls it)
(once again I am terrible with measurements)
On one element boil water for the pasta, once boiling put in the pasta of choice.
On another element in another pot, melt about 1/4-1/2 cup butter on medium-low heat (don't cheap out - get real butter otherwise you'll be adding your own chemicals to the dish!). Start this while waiting for the water to boil. Add approximately 1-1.5 cups of milk. When mixture is warm add the secret ingredient: 1 tsp Dijon prepared mustard, plus a pinch of salt and pepper.
Next, add 1 - 1.5 cup shredded cheese of choice....you can add as little or as much. If you add too much cheese you can always add more milk. However do not add cheese unless the milk-butter mixture is warm...you want the cheese to melt. Once melted and in liquid form (use a whisk to help keep mixture smooth), add 3 tbsp of flour. Whisk ensuring that the flour mixes in and there are no lumps. You should notice the mixture thickening. Once mixed, remove from heat.
Your pasta should be ready. Drain. Mix sauce and pasta together in largest pot.
Serve. Enjoy!
(PS I will add photos when I get from the camera!)
