Thursday, October 4, 2012

Homemade Macaroni and Cheese

While this post doesn't come with pictures (my apologies), I promise you that this recipe doesn't disappoint. Our family didn't have a go-to recipe, and one 4th of July we decided that a big pan of yellow, delicious macaroni and cheese would pair perfectly with grilled ribs. We knew that we didn't want anything too complicated, or a recipe that had eggs (pure preference, we just don't like eggs in our mac and cheese). So to Google we went. This seemed to be the winner right away; 3 different cheeses, no eggs (yay!), and ingredients we already had on hand. My father-in-law raved about this dish, and now we make it for nearly every occasion where large groups of people are involved. Mac and Cheese may not be your typical Thanksgiving, Easter, or Christmas side dish, but it's ours now. I hope you try this and love it, and if you do, let me know what you think!

 Homemade Macaroni and Cheese
Courtesy of
3 tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese
1 (16 oz.) box elbow macaroni
In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted.Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle *paprika and leftover Cheddar cheese on top.
Bake at 375°F for 20 minutes.
Recipe can be halved.

*Paprika isn't on the ingredient list, but if you have, it, certainly sprinkle it on top. We've skipped it before and it comes out just fine, too.


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