Casseroles Entree Recipes

Meatless Monday: Homemade Mac And Cheese

Homemade Macaroni & Cheese - oh so creamy!

Homemade Mac And Cheese

To be honest, I didn’t have any big plans for dinner last night. I was just going to have everyone eat leftovers and take it easy. However, someone from church called me just before 5:30, asking if I could feed the missionaries. I felt badly that they didn’t already have a dinner appointment, so I said yes. I had about 35-40 minutes to get the house picked up, floor swept (it was BAAAAD), dinner made, and come up with some dessert. Dessert isn’t absolutely necessary, but I like to treat them when they come. After all – they are just a couple of 19-22 year old boys (typically). Lucky for me, I got a bunch of Fun-da-middles cake mixes for $.50 at Bel Air, so that was easy enough.

I rushed around like a mad woman and enlisted the twins in helping me pick up. Hubby was gone to karate with my oldest, so it was just me and the three littles. I called my mom to see if she had some last minute ideas, and one of the few she gave was homemade macaroni and cheese. I don’t know why I hadn’t thought of that! I don’t make homemade Mac And Cheese very often, but I really should. It was so delicious! I knew that I didn’t have time to thaw any meat, but luckily it was Meatless Monday, so it fit! Luckily I had fresh parmesan cheese on hand, which also makes everything better! I also sauteed up some zucchini and yellow squash from my mom’s garden. I must say that the missionaries and hubby all had large servings, and seconds and thirds! I think this easy recipe was a hit!! They may have found me to be odd, taking pictures right before we ate, but oh well. lol

5.0 from 2 reviews
Meatless Monday: Homemade Mac & Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 12 oz macaroni (I was able to use a little more even, and still had enough sauce)
  • 4 Tbs butter
  • 4 Tbs flour
  • 2 cups milk
  • 1 tsp salt
  • pepper, to taste
  • 2 cups cheese - I used colby jack, but you could go fancy
  • ¼ freshly grated parmesan cheese + more for topping
  • ⅓ cup breadcrumbs
  • 1 Tbs butter
  1. Bring water to boil, to cook your macaroni. Once water comes to a rolling boil, add salt, to season your pasta. Boil macaroni until al dente, stirring occasionally.
  2. While pasta is cooking, melt 4 Tbs butter in a medium saucepan.
  3. Whisk in the flour, salt and pepper. Make a rue and cook for just a moment, to get rid of the flour taste. Be sure to stir constantly, so it doesn't burn.
  4. Slowly stir in the milk. Whisk slowly until fully incorporated. Reduce heat to medium-low and stir until thickened and bubbly.
  5. Stir in cheese, by making figure eights, until completely melted. Remove from heat.
  6. Drain pasta and return to pot, or large serving dish.
  7. Pour sauce over macaroni and combine in casserole dish. Top with parmesan cheese and buttered breadcrumbs.
  8. To make buttered breadcrumbs, melt about 1 Tbs of butter in a small frying pan. Add breadcrumbs and mix until toasted. Careful not to brown.
  9. Bake in the oven at 350°, for 15-20 minutes. Serve with more parmesan cheese if desired. Fresh is best!


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Emily Buys


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