By Kelly Bogard
Sometimes in life it is all about ease and comfort. This is the case with many of our favorite foods. Each of us has a different idea about what is easy and/or comforting, but one thing I think many of us can agree on is there is nothing like a big bowl of warm, creamy mac and cheese to comfort us on a cold winter evening. And as much of the state is being covered in a blanket of cold, I thought this was a great opportunity to show you how easy it is to make from scratch.
Don’t get me wrong, there is nothing wrong with the blue box. I grew up with that box and I love it dearly for a quick and easy side for Butters’ favorite fish sticks. There is just something so comforting about making it from scratch. This is one of those recipes everyone should have in their recipe box.
For Macaroni & Cheese, you will need…
1 lb. elbow pasta
2 tbsp. salted butter
1/4 cup flour
2 1/4 cups milk
2 cups sharp cheddar cheese, crumbled
2 cups American cheese, cubed
1 tsp. salt
1 tsp. pepper
1/2 tsp. ground mustard seed
1/2 tsp. onion powder
There are countless ways to make this classic recipe. From seasoning to cheeses, everyone has a different way to make it. This one is super easy and my all-time favorite though.
First things, first. Preheat your oven to 375 degrees. Also, go ahead and get your water boiling for the noodles. Once the water is ready, go ahead and get your noodles going and move to the sauce. You will need to make a roux. Melt the butter in a large sauce pan and then sprinkle with flour.
Use a whisk to make sure the flour and butter combine well, then start adding in your milk. Whisk the milk mixture continuously until most of the lumps are gone.
Then add in your cheeses and all of the seasonings. You will want to stir it until all of the cheese is melted down. By then, your pasta should be done cooking.
Drain the water off the cooked pasta and return it to the pot in which you cooked it. Then pour the cheese sauce over the pasta and stir until combined.
Transfer the mac and cheese to a baking dish and place in the heated oven for approximately 15 minutes. This will make it a little crusty on top and ensure all of the cheeses melt and are evenly distributed. Serve warm.
See, this recipe is not hard at all. Even better is it only takes about 10 minutes more than the box version and you get that extra flavor with homemade. So next time you are looking for something warm and comforting on a chilly night, try some homemade mac and cheese to hit the spot. From all of us at Texas Table Top, enjoy!
Recipe: Back to Basics: Macaroni and Cheese
Summary: Warm and creamy comfort food
- 1 lb. elbow pasta
- 2 tbsp. salted butter
- 1/4 cup flour
- 2 1/4 cups milk
- 2 cups sharp cheddar cheese, crumbled
- 2 cups American cheese, cubed
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp .ground mustard seed
- 1/2 tsp. onion powder
- Preheat oven to 375 degrees F.
- Boil water for noodles. Add noodles to the water once boiling.
- In a separate sauce pan, melt butter.
- Sprinkle flour over the butter and whisk to combine.
- Continue whisking while adding the milk and stir until the lumps dissolve.
- Add the cheeses to the milk mixture and continue to stir over medium heat until all of the cheese is melted.
- Drain the water off the cooked noodles and return them to the pot in which they were cooked.
- Pour the cheese sauce over the noodles and stir to combine.
- Move the macaroni and cheese to a 9 x 13 baking dish and bake for 15 minutes or until the edges begin to brown.
- Serve warm.
Cooking time (duration): 0 hour(s): 30 minutes
Number of servings (yield): 8-10
Leave A Comment