Macaroni and Cheese

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.

 

Ingredients

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

 

Directions

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.

 

Notes

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.

 

Advertisements