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
| Meatless Monday: Homemade Mac & Cheese |
- 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
- 1/4 freshly grated parmesan cheese + more for topping
- 1/3 cup breadcrumbs
- 1 Tbs butter
- 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.
- While pasta is cooking, melt 4 Tbs butter in a medium saucepan.
- 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.
- Slowly stir in the milk. Whisk slowly until fully incorporated. Reduce heat to medium-low and stir until thickened and bubbly.
- Stir in cheese, by making figure eights, until completely melted. Remove from heat.
- Drain pasta and return to pot, or large serving dish.
- Pour sauce over macaroni and combine in casserole dish. Top with parmesan cheese and buttered breadcrumbs.
- 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.
- Bake in the oven at 350°, for 15-20 minutes. Serve with more parmesan cheese if desired. Fresh is best!
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Melissa says
Your recipe looks great! I love Mac n Cheese!
Kelsey Martin says
This looks amazing! I can’t wait to try it!
Julie says
Tonight is my second time making this. The first time I used Mozz, Dubliner, and swiss cheese. It is SOOOO good, you can use any cheese in it, and it is a really easy dinner! Thanks for the recipe!!! 🙂
Emily Lyon says
My pleasure!! So glad you enjoy it.
Mimi says
This looks delicious! I’m gonna to be trying this one soon enough. I have a very picky little eater and his favorite dish is Mac and cheese. This seems like a simple enough dish, yet appears very scrumptious. 🙂 Thanks for posting! I really enjoy trying your recipes. They’re soooo good!
Angie says
Is the 1/4 cup Parmesan Cheese + more for topping ALL for the topping? or 1/4 for sauce and some for topping? Could you please clarify.
Emily Lyon says
1/4 cup is for sauce, and use additional to top the casserole.
Traci says
I made this as a side for Thanksgiving today ~ it was DELICIOUS! Thanks 🙂
Emily Lyon says
So glad you enjoyed it Traci!