Homemade Macaroni & Cheese

by Heather on January 12, 2010

Doesn’t this look outstanding? I do have to say, Alex is getting great practice with our camera. In my 30 years of existence, I had never made macaroni and cheese from scratch. Actually, the only kind that I can remember having that wasn’t out of a box is the one that Whole Foods has in their hot bar area. That, by the way, is amazing and totally worth the exorbitant price they charge :) Last night, I was searching online for a good mac & cheese recipe (one day I want to make Alton’s), but then I remembered that I saw one in my new Cook This, Not That! cookbook. So far, I’m impressed with this book, and it is definitely one I recommend! Every recipe has a photo and they all seem to be healthy and easy to make. Check out Amazon for a great price on it!

The mac & cheese turned out great. All we had was fat-free milk and it worked just fine. I also halved the original recipe, and we still have leftovers…here’s my version….

Macaroni and Cheese About 4 Servings

1 tablespoon butter

1 tablespoon flour

1 1/2 cups fat free milk

2 cups shredded cheddar cheese

3/4 cup shredded Parmesan cheese, divided

salt & pepper, to taste

1/2 pound elbow macaroni or shells

1/2 cup bread crumbs

Heat the oven to 375 degrees. Melt the butter in a large saucepan over medium heat. Add the flour and stir to incorporate into the butter. Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in all the cheddar and 1/2 cup of the Parmesan, and season with salt and pepper.

Cook the pasta according to package directions until al dente, drain and return to the pot. Add the cheese sauce and stir to fully incorporate. Divide the mixture among 4 individual ramekins or pour into a medium size baking dish. Top with the bread crumbs and sprinkle with the rest of the Parmesan.

Bake for 10 minutes. Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about 3 more minutes.

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