I don't know if there is a better comfort food than macaroni & cheese. The cheesiness is enough to appease any cheese fanatic! Those boxed meals are so easy and convenient and I'm sure all of us have had times where this a fast fix for your hungry toddler and your teenage son needed an afternoon snack. I found this recipe that I'm sure will detour the habit of those boxed meals! This recipe is made stovetop and takes only the amount of time you need to cook the noodles and whala!! A creamy, irresistible homemade mac & cheese that the kids will sure love! Forget the kids, that the adults will for sure love!! I like to add my own spicy kick by sprinkling in some creole seasoning! MMMMM!
Here's two mac & cheese recipes, the first is this simple stovetop recipe and the second is a baked casserole mac & cheese.
Stove Top Macaroni & Cheese
Serves: 4, prep 5, total 15
8 oz elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups cheddar cheeses, shredded
Directions:
1. Cook macaroni as directed on package
2. Meanwhile, melt butter in a separate saucepan. Add flour, salt, pepper. Gradually add in milk and bring to a light boil
3. Add in cheese & stir until melted
4. Pour over cooked noodles & enjoy.
Baked Macaroni & Cheese
16 ounces elbow macaroni
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese (can use cheddar or velveeta)
Directions:
1. Preheat over to 350 degrees
2. In a pan melt butter, add salt pepper flour & stir until smooth
3. Add milk and bring to a light boil. Allow to boil for 1 minute
4. Remove from and and add cheese, stir until melted
5. Pour sauce over noodles and mix together. Place mixture in a casserole dish, sprinkle top with breadcrumbs and bake at 350 for 30 minutes.
Enoy and remember... homemade just tastes better.
Your mac and cheese looks delicious.
ReplyDeleteI know this doesn't have anything to do with this post, but I saw that the post you put on RecieZaar about the cake flour substitution not working for your angel food cake. I'm sorry it didn't work. I have only used it with gluten free flours so I can't vouch for it working, but I did notice in her recommendation that she doesn't say to sift the flour. Cake flour is much lighter than normal flour and the substitution should be sifted for it to work well, I would think especially in a recipe as light and airy as Angle Food cake. I've only used it trying to make gluten free Vanilla Cookies, and I think the flour is working, but the flavor isn't working yet. I'm trying not to use hydrogenated oil...I'm getting there.
Good luck with your cake. I like your blog. I may check it out more often.
I haven't been able to keep mine up lately because of so many things going on with my health, so I may close it soon. It's hard though. Good luck with all your adventures.
wendy
This is a really awesome blog... I hope you can find time to contribute some more.... I also think your photos are outstanding... I live in Dallas and am looking for a opportunity to relocate to NW Arkansas! Merry Christmas.
ReplyDeleteBlake