We all need a break from recession pressures. My Mom’s homemade macaroni and cheese always hits the comfort food spot.
Ingredients:
1 T butter
2 T flour
2 c milk
2 c grated cheese (best combo is mix of cheddar and gruyere)
dash of hot sauce, nutmeg
salt and pepper
1 c bread crumbs (this really makes the dish so try not to skip!)
Optional add ons: ham or bacon chunks, peas, extra cheese
Directions:
Cook 8 oz macaroni noodles. Heat oven to 350. Melt butter over medium heat. Add flour and stir vigorously for two minutes. Lower heat if you need to avoid burning. Mix will turn light brown. Add milk slowly, stirring constantly to smooth out lumps. After all milk is added stir until it thickens slightly, a few minutes. Add cheese and spices. Mix with cooked macaroni noodles and pour into 8x 10 or 9 x 13 backing dish. Sprinkle with bread crumbs. Bake in oven uncovered for 15-20 minutes, or until cheese bubbles. Serve with a green salad or other side dish.
Welcome to Niconail! I’m Niko, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price.
Yum, yum – that looks awesome!
I’m not usually a fan of mac ‘n cheese (considered a “vegetable,” in the South), but this looks great! (Would it be good with some tuna (protein) mixed in?) I can’t wait to try it! Thanks!
I’ve never thought about adding tuna but that sounds great. Let me know how it turns out.
I just made a mac and cheese and ground sirloin casserole! I called it Homemade Hamburger Helper. Delicious!
Thanks for sharing a comforting recipe BB.
yum! will make this tonight!
This is a variation of my kids’ favorite “meatless” meal that I make… and YES, I do make it with Tuna sometimes! They eat it up and all the leftovers too. For a healthier alternative, you can make the “roux” with olive oil and flour instead of butter and flour.
We eat Mac & Cheese way, way more than we really should. I like to add a few squirts of mustard to the mix.
I also find that if the sauce is separating because the measurements were off, a slice or two of processed cheese will usually smooth it out. I pretty much only keep it around for that reason.
Thanks for the tip regarding sauce separating, Frugal Urbanite.
Babe, your macaroni and cheese is amazingly delicious. Mmmm, from the hint of crunch from the breadcrumbs to the Gruyeres in the mix…