In keeping with The Cooking Challenge Theme from the 26 Foods You Should Learn to Cook in your Twenties, we decided to tackle Homemade Macaroni and Cheese. I realized very quickly that I have neglected my children’s culinary education when they were hoping we were going to make pasta with Velveeta Cheese on it. They were greatly disappointed when they realized we were going to make it from scratch using REAL cheese!
We Started out by mixing flour and butter in large saucepan. We then added warm milk gradually until the mixture was thickened.
Once thickened, we added cheese and spices and cooked until melted. Once the cheese was melted, we added the macaroni and made sure it was sufficiently mixed together.
I assured her that it was going to be amazing, but we first had to put it in the oven.
In spite of the faces and feelings of trepidation, everyone seem to enjoy the ‘healthier’ version of Homemade Macaroni and Cheese. Especially when I made homemade chicken nuggets to go with it!
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups of warm milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8-10 ounces of shredded cheese.
- 16 ounces of elbow macaroni, cooked
In a large saucepan, whisk the flour into melted butter and continue stirring until the flour has had a chance to cook; about one minute.Slowly whisk in warm milk and continue stirring until thickened. Whisk in all but about a cup of shredded cheese and stir until melted. Once the cheese is melted, add cooked elbow macaroni and mix thoroughly. Butter the bottom and sides of a casserole dish add the macaroni and cheese. Top with remaining shredded cheese. Bake at 400 degrees for about 20 minutes or until bubbly.
If you have a great recipe for Homemade Macaroni and Cheese, tell me about it. I’d love to give it a try.
Be sure and read about our other challenges here.