My kids love macaroni & cheese. A lot. So instead of pulling out the ever-present box of Kraft, I decided to scour the internet and my cookbooks for a homemade version. Early on I tried a fancy recipe from the Food Network. It included fontina cheese, egg noodles, and ham, but it was WAY too rich. Finally I settled for a basic no frills baked macaroni & cheese casserole from cooks.com.
I’m warning you…it is made with butter and velveeta cheese…there are no hidden vegetables in the sauce…and it is far from low-fat…but yes, my kids will eat it, and sometimes that is all that matters.
Ingredients:
- 1 pkg. (8 oz.) elbow macaroni
- 2 1/2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cup milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 8 oz. Velveeta, cubed (plus any other leftover shredded cheese I have in the fridge)
- 1/3 cup bread crumbs
Instructions:
Cook macaroni as directed on package and drain. Melt 1 1/2 tbsp. butter in a saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole. Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni. Bake at 400 degrees Fahrenheit for 20 minutes. Enjoy!
