Wow, A Taste of Therapy Followers! Thanks for all of your feedback! We have been receiving such a large amount of comments and posts on our Facebook Page from you all letting us know what you are feeling and what kinds of foods you are making. Please keep it up! I love that so many of you out there really understand what A Taste of Therapy is all about, and you are using it in your everyday lives. (You flatter me!)
We received one such comment from Erin S. in Houston, Texas. She’s been a loyal supporter of ATOT and shared with us that recently she’s been craving some good old comfort food. Well, you can’t tell a southern girl that, and not expect her to whip up some old fashioned macaroni and cheese. Ahhh, macaroni and cheese. Who doesn’t love this gooey and delicious comfort food?
I like to think of myself as a macaroni and cheese connoisseur. I grew up on the stuff. Every church supper, pot luck, or Bunco meeting I went to always had a golden baking dish full of macaroni and cheese. Some of it was beyond yummy and delicious, some of it, was sadly greasy and gross. (I won’t name names) Lucky for me I was able to try many, many different kinds to discover what I liked in mac and cheese. There are oh so many different varieties and many different kinds that I like.
Now you may be asking yourself, how is making macaroni and cheese therapeutic? As I always say, it’s the process of making these dishes. That’s where the therapy lies. Slowly stir your roux, hand shred your cheese, invite your children or grandmother to help make this dish. Trust me, it will not disappoint. Plus, it makes an absolute ton, so you’ll have lots to share with others. (If you bring this in to the office to share, you may just get a promotion….just saying.) Comfort foods, such as macaroni and cheese are by definition therapeutic. By tasting them, they take us back to happy times in our lives. Comfort foods feed our soul.
Try out this recipe and let me know how it turns out for you. And post below the secret to your own show stopping macaroni and cheese.
- 1 tsp. butter or oil for cooking the onion
- 1 small yellow onion, minced
- 2 cups light half and half
- 1 12 ounce can of fat free evaporated milk (You can use regular if you are feeling hard core)
- ½ cup butter
- ½ cup flour
- 12 oz Velveeta cut into large chunks (okay, okay, before all of you jump to conclusions let me make a statement. I understand that some of you out there may shy away from this product. But, I have found that in this dish it melts wonderfully, and adds a lot of taste. Give it a try…okay? If you are still squeamish, feel free to omit it if you want, just be sure to add 12 oz. of another cheese in its place.)
- 8 oz. sharp cheddar, hand shredded for relaxation
- 1 tsp white pepper
- 2 tsp salt
- 1 ½ tsp Worchester sauce
- 1 box elbow macaroni (feel free to use high fiber or whole wheat pasta also)
- 1 cup toasted breadcrumbs sprinkled on top if desired
- Preheat oven to 325 degrees
- Boil water for pasta and cook until just tender.
- While, water boils, heat butter or oil in a 2- quart sauce pot over low heat. Cook onion until it’s translucent
- Once onion is cooked add milk and half and half. Slowly bring to a simmer. Use a wooden spoon to scrape all bits off the bottom of the pan, and be sure that this mixture does not boil
- In a separate skillet, melt butters and slowly stir in the flour to make a roux. Remember to slowly add the flour and smooth out any lumps as they develop. Cook this mixture until it becomes a light blond color. Add to mix mixture.
- Cook for 6-7 minutes on low stirring constantly. (Yes, I mean constantly. You don’t want it to burn. Trust me.)
- Remove from heat and fold in your cheeses, peeper, salt, Worcestershire sauce; Stir until cheeses are melted
- Fold cooked noodles in with cheese mixture and place in a 2 quart baking dish, add breadcrumbs if using them and bake for 25 minutes or until bubbling