At some point in the recent past I wrote that all of my February posts would be Valentine themed. Well as the month goes on I have realized after Valentine’s Day is over, there is nothing valentine-y to talk about. So, I am moving on to better, and yummier, things. Mac and Cheese! The homemade kind.
Today’s little find is the result of a craving for a quick and easy, but still tasty, dinner. You see, my darling husband is gone most nights with grad school and work and I am constantly left with a dinner dilemma. I don’t want to make something to fancy for just me and Elizabeth and have Brian miss out. Frankly though, I am tired of eating cereal, sandwiches and other assorted single person meals.
So I went to my favorite recipe finding site, Recipezaar. I found this easy homemade macaroni and cheese bake. But…I didn’t bake it. This recipe is an alteration of the one I found. I hope you enjoy.
Maybe this recipe is obvious to everyone but me, but I feel like I stumbled upon a gem. This was so easy.
You just need some cheese.Then some gooey stuff, you will add the cheese to this after a while.Oh and some cooked elbow macaroni noodles. (^that is a new whisk by the way. valentine’s gift from hubby, love it!)
Okay, now that I have tantalized you. Here is my recipe.
Easy Homemade Macaroni and Cheese
Supposedly, this recipe only serves 3-ish. You might need to double the recipe if it is your main dish.
What you need:
- 2 Tablespoons of butter
- 2 Tablespoons of flour
- 1 Cup hot (not boiling) milk
- 2 1/2 Cup shredded cheese
- 1/2 pound elbow macaroni noodles
these are optional:
- some Parmesan cheese, probably 2-3 Tablespoons (optional but I recommend it)
- some salt
- some garlic powder
- maybe some paprika
- any other spices you might like
Okay, here’s what you do:
- Boil some water and start cooking your noodles.
- Melt your butter in a small saucepan, over low heat.
- Once melted, add flour, stir constantly until the flour is absorbed
- When the flour is absorbed, add the hot milk and whisk in for about three minutes. You want a smooth consistency.
- Add your cheese and keep stirring until smooth again.
- If you want, add your Parmesan cheese, to taste. Note: I feel like the Parmesan cheese is what kept the sauce from being bland without having to add a lot of salt.
- Once you noodles are cooked, how you like them, drain them.
- Pour them back into their pot and add the mixture.
- Mix all of it together really well.
- Now if you want you can add any spices you want. I added a little paprika for color, but too much doesn’t taste very good. I also added a small amount of garlic powder.
- Macaroni Bake Option: Pour all of it into a casserole dish, top with shredded cheese and bake at 400ºF for about 20 minutes.
I will say that if you are used to the macaroni and cheese by Kraft or Velveeta, you may think this is really bland. Those brands tend to have a lot of salt. I never realized until I stopped eating them for awhile and then had some. This recipe is a nice alternative.
I hope you enjoyed this fabulous recipe as much as we did.
-Sarah, One Curly Mama