Macaroni & Cheese Recipe

cooking with connie

You can follow Connie on her website HERE

Macaroni & Cheese is sure to Please

My kids would eats pizza and macaroni & cheese every day if I let them.  I’ve experimented with a number of macaroni & cheese recipes over the years and I think I’ve found “the one”.  A trick to making this classic casserole is constantly stirring the roux when adding the milk and then cheeses.  You don’t want the heat too high or you will scorch the milk or cheese sauce, and that will ruin the dish.

Sometimes, I’ll use a combination of cheeses, like Mexi-cheese blend, Italian blend, Monteray Jack, mozzarella, or whatever I have on hand.  You can nestle hotdogs or smoked sausages into the macaroni before baking to create an all-in-one meal.  Or stir in extra chopped, cooked ham and asparagus.  Another yummy add-in is cooked, sliced chicken and steamed broccoli.  I have even added pureed tomatoes, onions, and peppers to this dish to add flavor and vitamins.  I cut down on fat and calories by using skim milk and 2% cheeses.  Any tube-shaped pasta (ziti, penne) or spirals can be substituted for the elbow macaroni.  Dry pasta tends to go on sale often; and it’s nice to have a stock pile of this staple so you can make this family favorite anytime.

I double this recipe every time I make it and freeze half unbaked.  In the photo, you can see that doubling this recipe yeilds enough for us to have macaroni & cheese for dinner one night, as well as two frozen containers for the future.

Connie's Mac & Cheese

Connie's Mac & Cheese

Baked Macaroni & Cheese

8 oz. Dried elbow macaroni
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1 t. salt
1 c. shredded cheddar cheese
4 oz. Cheese product (Velveeta), cubed
2 T. Grated Parmesan cheese

Cook macaroni according to package directions, omitting salt.  Drain and set aside.  Melt butter in heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add in milk; cook over medium heat, stirring constantly until thickened and bubbly.  Stir in salt and cheese, stirring until cheese melts.  Remove from heat.  Fold in macaroni and pour into greased 2-qt. baking dish.  Sprinkle with Parmesan cheese.  (Freeze unbaked casserole, if desired.)  Bake, uncovered, at 350 degrees for 25-35 minutes or until bubbly.  Let stand 5 minutes before serving.




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