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Wednesday, October 9, 2013

Baked Mac & Cheese

This has become a favorite comfort food at our house.  Quick, easy, cheesy. Need I say more?


Easy Baked Macaroni & Cheese


8 ounces elbow macaroni
4 tablespoons flour
4 tablespoons butter
2 cups milk
½ teaspoon salt
fresh ground black pepper, to taste
2 cups shredded cheddar cheese (I like mine extra sharp, but use your favorite)
½ cup seasoned breadcrumbs


Prepare pasta as directed on package.  Preheat oven to 400.  Spray baking dish (8x8-ish size) with non-stick cooking spray.  
Melt butter in a large saucepan.  Add flour mixed with salt and pepper, using a whisk to stir until blended.  Cook for a minute or so and pour in milk gradually, stirring constantly.  Bring to a boil and boil for 2 minutes, still stirring constantly.  Reduce heat and cook (stirring constantly) for 10 minutes.  Gradually add shredded cheese and simmer an additional 5 minutes or until cheese melts.  Turn off flame.  Add cooked macaroni to the saucepan and toss to coat with the cheese sauce.  Transfer macaroni to a buttered baking dish and sprinkle with breadcrumbs.  Bake 20-25 minutes until the top is golden brown.  Serves 4.   


 - I like to mist the top of the breadcrumbs lightly with cooking spray before I put it in the oven to help the breadcrumbs brown evenly and get extra crispy.  
- It's also super yummy with 1 cup chopped ham stirred in with the cheese sauce.
- If you want a creamy mac and cheese, skip the baking and the breadcrumbs.

Recipe Source:

Back of Reggano Macaroni Box

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