I am truly on a Mac & Cheese kick! You can’t imagine all the ideas I have floating around in my head. This one was born out of a big block of horseradish cheese I had in my refrigerator. What does one do with all that cheese… make a mac & cheese of course! What a great blend of flavors. The beets were sweet and the cheese gave a nice bite. It was really good.
Roasted Beets And Horseradish Mac & Cheese
2 cups shell noodles; cooked according to box directions
1 cup shredded horseradish cheese
4 slices american cheese
French fried onions
Preheat oven to 375 °F. Cut bottoms and stalks completely off fresh beets and roast beets for one hour with skin on. Place in a bowl or container and cover for 30 minutes. Next peel skin off beets, (the skin should easily come off leaving just the beet). Cut the beets into bite sized pieces.
Basic Bechamel Sauce
2 Tbs of butter
2 Tbs of flour
1 cup of milk
salt and pepper to taste
(The ratio here is 1 Tbs butter = 1 Tbs flour = 1/2 cup of milk… so if you need to make more, use this formula)
Melt butter, add flour and cook for one minute, stirring constantly with a whisk. Add milk and stir for 30 seconds more. The mixture will begin to bubble and thicken. Add salt and pepper and shredded horseradish cheese and stir until the cheese is melted. Mix in a bowl with the noodles and beets. Equally portion in ramekins.
Reduce heat to 250 °F. Top each ramekin with one slice of american cheese and some of the french fried onions. Bake for 10 minutes until cheese melts and topping turns a light golden. Delicious!