Home made Mac & Cheese

This is really easier than people think.  It is also freezable, so I tend to make large batches and stick the extra in the freezer to use throughout the month.

Use whatever flavor of cheese you like best.  I’ve listed Colby-Monterey Jack blend here because that’s what I use most often.  This would also be good with a smoked gouda or smoked cheddar if you’re making it solely for adults.  I also use whatever pasta I have on hand: macaroni, shells, gemelli, rotini, ziti, wagon wheels, fiori, whatever.  If you use olive oil to make the white sauce, do not use extra virgin olive oil-just use pure olive oil.  Extra virgin olive oil has a distinct flavor to it that would not work well in this recipe, especially if you’re serving this to kids.

 

Home Made Mac & Cheese

1-7 ounce box pasta, cooked & drained

1/4 cup butter or margarine or olive oil

1/4 cup flour

2 cups milk

1/4 teaspoon seasoned salt (I use Lawry’s brand)

1/4 teaspoon black pepper

1-12 ounce bag (3 cups) shredded Colby-Jack cheese blend

Topping:

1 Tablespoon butter or margarine

1/3 cup dry bread crumbs

2 Tablespoons grated parmesan cheese

Melt butter in 2 quart microwave safe bowl on High for 1-2 minutes.  Whisk in flour and seasonings.  Microwave on High for 1 minute or until bubbly.  Whisk in 1 cup of milk, microwave on high for 2 minutes.  Whisk in remaining milk and microwave on High in 2 minute increments, stirring after each 2 min block, until sauce is thickened to the approximate consistency of papier mache paste (slightly thicker is fine).  Stir in the cheese and microwave in 1 minute increments, stirring after each block until cheese is melted.  Toss cooked pasta with the sauce.  Pour mixture into greased or sprayed 13×9 inch (3 quart) baking dish.  Mix topping ingredients and sprinkle topping around the edge or over the top of the dish as you prefer.  Bake at 350 degrees Farenheit for 30-35 minutes or until bubbly and topping is browned.  Serves 6-8 people.

 

The white sauce can be made on the stovetop.  It will just take a bit longer and you will need to stir constantly once the milk has been added.  That’s why I prefer to do mine in the microwave.  If I can keep the kids away from the dish long enough to get a picture of it, I’ll post one later.  This version of mac & cheese is not the day-glow orange like Kraft & other boxed mixes, but once the kids get used to the color, they tend to like it better.

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1 Comment (+add yours?)

  1. shoestringalley
    May 11, 2009 @ 13:35:16

    I always forget about Mac & Cheese (Recessionista has just reminded me about coleslaw – where is my head?!). I’ll have to make up a batch soon

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