I know I’ve been slacking. I’ve continued to try out new recipes, not quite as much as I’d like but usually at least once new recipe a shopping trip. It’s the posting about it that I’m awful at. So here’s a catch up from longer ago than I care to admit.
Macaroni and Cheese
Original can be found over here.
1 8-oz package of elbow macaroni (I usually don’t pay much attention to the suggested type of macaroni but in this case, no, mac and cheese needs elbows)
2 cups milk
1/4 cup all purpose flour
1 teaspoon onion salt (yeah I skipped this)
2 10-oz blocks sharp cheddar cheese
1 cup soft plain breadcrumbs
1/4 cup butter or margarine
Preheat oven to 350 degrees.
Cook macaroni following package directions. Drain. Set aside.
Place milk and flour in quart jar, cover tightly, and shake vigorously for 1 minute.
Stir together mixture, 3 1/2 cups of cheese and macaroni.
Pour into 13×9 baking dish.
Sprinkle with breadcrumbs and remaining cheese. Drizzle with melted butter.
Bake at 350 degrees for 45 minutes or until golden brown.
I didn’t do the whole jar thing. I mixed my milk and flour in the baking dish before tossing in the cheese and macaroni. It seemed fine to me.
I was disappointed in the breadcrumbs. I’ve got to talk to my mom, she manages to make them congeal (I guess would be the word for it) so it’s less grainy.
I used an already shredded 16-oz package of sharp cheddar cheese. I tasted plenty cheesy enough and didn’t seem worth buying the blocks and shredding myself.
But it’s mac and cheese and definitely a whole lot better than Kraft or other instants so it’s a win.