Homemade Macaroni and Cheese
You can never have too many American recipes, so give Homemade Macaroni and Cheese a try. For $1.16 per serving, you get a main course that serves 8. One serving contains 698 calories, 30g of protein, and 33g of fat. 14 people were impressed by this recipe. It is brought to you by Olgas Flavor Factory. If you have all purpose flour, breadcrumbs, monterey jack cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Homemade Macaroni and Cheese, and Easy Homemade Macaroni And Cheese.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
6 Tablespoons all purpose flour
1 - 1½ cups fresh breadcrumbs
1½ Tablespoons butter
4 Tablespoons butter
dash of cayenne pepper, optional
8 oz cheddar cheese, grated
1 teaspoon dry mustard, optional
1 garlic clove, minced (optional)
5 cups of milk (+ about ½ cup more milk if you are reheating the pasta)
8 oz monterey jack cheese, grated
1 small onion, minced (optional)
16 oz pasta (elbows, shells, whatever and you like)
1 teaspoon salt, ½ teaspoon ground black pepper
Equipment:
pot
whisk
frying pan
oven
baking pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions and then drain.While you are waiting for the water to boil and cook, you will make the sauce, so everything should be ready once the pasta is drained. Isn't that convenient?In a heavy bottomed pot, melt the butter. Add the minced onion, season with a pinch of salt and cook until the onions are tender and translucent, but not golden. Add the minced garlic and cook for another 30 seconds. You can omit the onion and garlic, if you want to make this recipe even easier or just want to keep the flavors very simple. Not a problem at all.Add the flour and mix until it's completely incorporated into the butter, stirring the whole time, just until the flour starts to get golden, about 1 minute.Slowly pour in the milk, a little bit at a time, whisking constantly so that you don' t get any lumps. Add the salt, ground black pepper, dry mustard and cayenne pepper. Mix to combine. Bring the milk to a simmer, covered, on medium low heat. Keep cooking until the milk thickens up, about 5 minutes.Turn off the heat and add the cheese, mixing to combine, until the cheese is melted and smooth.Add the drained pasta to the cheese sauce and mix until the sauce is coating all the pasta. Serve right away. The longer the macaroni and cheese stands, the thicker it will get. If you want to thin it out or reheat leftovers, add some milk to it and it should still have a great saucy consistency.For the breadcrumb topping, toast the breadcrumbs in the butter, on a skillet, over medium heat, stirring frequently until golden brown.Sprinkle the breadcrumbs over each portion of macaroni and cheese.If you want to bake the macaroni and cheese in the oven, undercook the pasta, so that it still has a little bit of bite left to it. Mix the pasta with the cheese sauce, pour the macaroni and cheese into a rimmed baking dish, (a 13x9 inch baking dish works great for this) and bake in a preheated 350 degrees Fahrenheit, until the Macaroni and Cheese is bubbling around the edges. Sprinkle with the toasted bread crumbs and serve.
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions and then drain.While you are waiting for the water to boil and cook, you will make the sauce, so everything should be ready once the pasta is drained. Isn't that convenient?In a heavy bottomed pot, melt the butter.
3. Add the minced onion, season with a pinch of salt and cook until the onions are tender and translucent, but not golden.
4. Add the minced garlic and cook for another 30 seconds. You can omit the onion and garlic, if you want to make this recipe even easier or just want to keep the flavors very simple. Not a problem at all.
5. Add the flour and mix until it's completely incorporated into the butter, stirring the whole time, just until the flour starts to get golden, about 1 minute.Slowly pour in the milk, a little bit at a time, whisking constantly so that you don' t get any lumps.
6. Add the salt, ground black pepper, dry mustard and cayenne pepper.
7. Mix to combine. Bring the milk to a simmer, covered, on medium low heat. Keep cooking until the milk thickens up, about 5 minutes.Turn off the heat and add the cheese, mixing to combine, until the cheese is melted and smooth.
8. Add the drained pasta to the cheese sauce and mix until the sauce is coating all the pasta.
9. Serve right away. The longer the macaroni and cheese stands, the thicker it will get. If you want to thin it out or reheat leftovers, add some milk to it and it should still have a great saucy consistency.For the breadcrumb topping, toast the breadcrumbs in the butter, on a skillet, over medium heat, stirring frequently until golden brown.Sprinkle the breadcrumbs over each portion of macaroni and cheese.If you want to bake the macaroni and cheese in the oven, undercook the pasta, so that it still has a little bit of bite left to it.
10. Mix the pasta with the cheese sauce, pour the macaroni and cheese into a rimmed baking dish, (a 13x9 inch baking dish works great for this) and bake in a preheated 350 degrees Fahrenheit, until the Macaroni and Cheese is bubbling around the edges. Sprinkle with the toasted bread crumbs and serve.
Nutrition Information:
covered percent of daily need
