Yesterday in my kitchen tip about homemade bread crumbs, I mentioned my friend Jamie's macaroni and cheese recipe. Jamie made us a dish of macaroni and cheese a couple months ago, and it was so delicious! I had to ask her how she made it. She said she hadn't really measured any of the ingredients, so I wrote down her basic instructions and experimented! :)
I've made this Creamy Macaroni and Cheese three times now, and we LOVE it!! It's creamy, cheesy, and has a great flavor. Jamie uses cayenne pepper, garlic, black pepper, and crushed mustard seeds in her sauce.
Mustard seeds! This is why I love learning from other cooks. (And what better way to "learn" than to get to sample their food in person! ;D) I wouldn't have thought to crush mustard seeds and add them to macaroni and cheese, but it sure is yummy! I use my suribachi/mortar and pestle, which is quick and easy.
I've made my mom's homemade macaroni and cheese, which is easier, but not nearly so creamy or flavorful. This recipe is worth the effort!! The flavor is amazing and wow... this is definitely the best macaroni and cheese I've ever made or eaten! We all love it!!
Jamie said she has frozen this Creamy Macaroni and Cheese (unbaked) and later thawed and baked it with great results -- just like fresh! I'm taking her word on that as I've been working on filling our freezer before the new baby's born. Using the "mold technique", I've put four 8x8-inch dishes of this in our freezer. Macaroni and cheese is easy to double the recipe, saving prep time later. :)
Coming soon (hopefully tonight, if I'm not too tired again!): pregnancy update/photo and more details on the freezer cooking I've been doing for the past 3-4 weeks! :)