I was chastised by my children long ago because the three cheese macaroni I laboriously prepared was not the favorite from the blue box. So I really wanted a kid friendly version. That means no exotic flavors or any cheese but cheddar.
This recipe feeds 12. We are four adults and two little kids. This meant we will BOTH have leftovers for another meal or more!
Macaroni and Cheese
16 oz box elbow macaroni
1/2 cup and 2 Tablespoons butter, divided use
1/3 cup flour
3 cups milk
12 oz cheese, I chose sharp cheddar
3/4 teaspoon salt
1/4 teaspoon peper
4 Tablespoons bread crumbs
Preheat the oven to 350°. Spray a 9X13 casserole dish with Pam or butter it. Set it aside. Shred the cheese.
Cook the macaroni in a large pot according to directions on the box. Drain.
In a large skillet or saucepan melt the 1/2 cup butter. It will melt faster if you cut it up first.
Stir in the flour. Stir it until incorporated and then a bit longer. Cooking the flour a bit takes the raw flour taste out of it.
Slowly add the milk using a whisk to prevent lumps. Bring to just below a boil, stirring for two minutes until it is thickened. Remove from heat and add the shredded cheese, salt and pepper. Stir until the cheese is melted.
Add the drained elbow macaroni to the cheese mixture and stir to coat.
Carefully pour the macaroni and cheese into the prepared baking dish.
In a small bowl melt the 2 Tablespoons of butter. Stir the 4 Tablespoons of bread crumbs until coated. Sprinkle over the Mac and Cheese.
Bake for 30 minutes.
Place a small serving in a child's plate to cool. It will be hot.
Make a salad and a veg. I chose zucchini. Serve with Swedish Limpa Bread also on this blog. It's really good.
It was a hit for all ages!
This was a good Macaroni and Cheese. It was kid friendly but many steps up from the blue box. That is fine and has a place, but it is not for company!
It was also good as leftovers. To reheat, place in a skillet with some milk and heat. Stir until the milk is absorbed.
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