Sunday, July 17, 2011

Our new staple Mac & Cheese

Who doesn't love a bit of comfort food now and then?

While we graduated from the "blue box" several years ago, we have been using the Annie's or Hodgson Mill boxes for a quick dinner lately. However... no more!

The following is based on a recipe I found from Southern Living. The original recipe called for a whole extra cup of cheese to be put on top; I decided if this is going to be our usual that we should probably reserve that for special occasions.

This made 4 hearty servings. I like to make it in a pie plate :)


  • 1 (8-oz.) package elbow macaroni - I used whole wheat organic shells

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 2 cups milk ---> EDIT: Because I use lower fat cheese I cut back to 1 and 1/2 cups milk for a thicker roux - PERFECT!

  • 1/2 teaspoon salt

  • 1/2 teaspoon fresh ground black pepper

  • 4 oz (about 1/2 block) block sharp Cheddar cheese, shredded - I used Cracker Barrel brand cheddar with 2% milk


  • 1. Boil noodles according to package directions (or a little less if you like it a little more al dente). Drain and keep warm.

  • 2. Melt butter in a large pot over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black pepper, shredded cheese, and cooked pasta.

  • 3. Spoon pasta mixture into a lightly greased 2-qt. baking dish (or pie pan!)

  • 4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving

1 comment:

  1. Michael and I are really into this mac and cheese recipe that is much lighter than most - plus it's even better when veggies are added!