White Macaroni and Cheese

Since the start of the pandemic, I've found myself craving (and buying) more processed foods than ever before. 🥨Chips, pretzels and crackers - I want them all.  Why am I craving these salty snacks that have never tempted me before?  If I started filling my cart with chocolate or sweet fruits, now that wouldn't seem out of the ordinary at all.  🍫 My sweet tooth has always trumped my salty tooth.  😂 

Maybe it's the long shelf life of salty processed foods that I find appealing right now.
The boxes and bags that fill my grocery cart lately could sustain me through even the most lengthy quarantine.  A unopened box of Wheat Thins can last for months.  The only problem is that once they're in the house - they don't stay unopened for long. 💁🏻‍♀️

My new addiction to buttery pretzel balls and Sun Chips is certainly unusual but the moment I found myself tempted to reach for a box of macaroni and cheese on the shelf was the moment I realized just how drastically my food preferences had changed over the last month.   I've never been a boxed mac and cheese kind of girl.  Homemade pasta in a golden, creamy cheese sauce - now that's another story.

I have no explanation for why I'm having these cravings that I've never had before and I'm kind of hoping that they'll go away as quickly as they came on.  In the meantime, I'm making a conscious effort to limit the processed foods that I put in my grocery cart and trying to curb my craving with healthier, homemade versions of my favorites.   #quarantinecomfortfood 

White Macaroni and Cheese
1 pound medium shells pasta, cooked according to package directions
4 Tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups milk (anything but skim)
1/4 pound sliced white American cheese from the deli counter, cut into thin strips
8 oz extra-sharp white Vermont cheddar, shredded
1/2 teaspoon Dijon mustard optional
1 teaspoon kosher salt

Melt butter in dutch oven.

Whisk in flour.  Cook 1 minute.

Whisk in milk.  Cook until thickened. 

Stir in cheese, mustard and salt.  

Stir in pasta and cook until creamy. 

You've probably noticed that my White Macaroni and Cheese isn't really all that "white".  That's because there was no Vermont White Cheddar when I went to the grocery store.  I substituted a medium cheddar which gave it a more orange hue but it was still delicious.  I posted the recipe as I originally planned to make it because my plan is to go back and remake it as soon as I can get my hands on some White Cheddar.  

Ciao!

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