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!