She likes it! She likes it! “It isn’t the same one, but this one is very good too” and she promptly ate it up. Oh, she was willing to eat KD and the White Spot’s version of mac and cheese. But she was having none of the home made ones I tried to give her. Intent on coming up with a version that has actual food in it, I have been trying to recreate the flavour of White Spot’s mac and cheese for close to a year now. Serving it in a little white dish that comes in the pirate pack didn’t help, because you know you can’t fool a six year old foodie. But this one is a keeper!
1/2 cup elbow macaroni
2 tsp butter
2 tsp flour
3/4 cup milk
1-1/2 Tbsp cream cheese
1/2 cup old cheddar cheese, grated
minute amount of ground nutmeg sprinkle
• Bring a pot of salted water to a boil.
• Add the macaroni and bring it to boil.
• Reduce the heat to simmer and cook until just tender.
• Drain and rinse with cold water, then set it aside.
• In a pot, melt the butter and add the flour.
• Stir until mixture has a lightly nutty aroma.
• Slowly whisk in the milk.
• Whisking constantly, bring the mixture to a simmer.
• Whisk in the cream cheese.
• Reduce heat and stir in the grated cheddar.
• Add a very small amount of nutmeg [almost nothing] and stir smooth.
• Serve immediately.
Yields two child size servings.
You can refrigerate the leftover. The following day pour a bit of scalding hot milk on the top. Stir, cover and heat it up in the microwave.
MAC AND CHEESE for 6 [an estimate]
2 cups elbow macaroni
1/2 cup butter
1/2 cup flour
4 cups milk
1 pkg. 8 oz cream cheese
2-1/2 cups old cheddar cheese, grated
1 dash of ground nutmeg