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.



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.