Homemade macaroni and cheese is one of my favourite recipes. If you have only ever had macaroni and cheese from the box, you are missing out. This recipe is always satisfying and easy to make. I feel better knowing that vibrant orange food colouring and unnecessary preservatives are not added. Modifications to this recipe could be other cheeses – cheddar, mozzarella, Parmigiano-Reggiano, Gouda – the list goes on.
The macaroni and cheese at Oliver and Bonacini’s Cafe Grill offers add on options: aged white cheddar and goat cheese, bacon, or roasted chicken and sweet garden peas. Oliver and Bonacini’s Cafe Grill makes my favourite restaurant version of what I make at home. Jonathan and I have visited the Oliver and Bonacini restaurant locations in Toronto and Waterloo – easily one of our favourite restaurants. I am in love with Italian food and it is a nice treat on occasion to have someone else cook for you and clean up the mess.
My version usually has old cheddar and a little mozzarella. I made this for Jonathan with asparagus on the side and it was a tasty meal. Jonathan wanted to add crushed chili peppers, but I insisted that he try it without for the first time. Throughout our life together I am sure I will make this recipe many times.
2 cups of uncooked elbow macaroni
¼ cups of butter or margarine
½ teaspoon of salt
¼ teaspoons of pepper
¼ cup of flour
2 cups of milk
2 cups of cheese
Blend melted margarine, salt, pepper and flour in saucepan over medium heat. Add milk and stir till bubbling. Add in cheese and stir until the cheese is melted. Cook pasta and then place in a casserole dish and pour cheese mixture onto of the pasta. Bake in oven at 375 degrees for 30 minutes.