Homemade Macaroni and Cheese

Who doesn't like macaroni and cheese? It's a great side for barbecues. It's a staple in (most) households with young children. It's quick and easy to make. 

I am a big fan of macaroni and cheese, but I'm not a fan of the powdered cheese. In fact it creeps me out, so I buy the kind with the creamy cheese sauce. And since it's a boxed dinner/side, it isn't the healthiest option out there...but I still enjoy it. My mom suggested this recipe for part of dinner when my sister and gang came over for dinner. It was a hit, everyone liked it (well at least they didn't say otherwise) and nephews asked for more. So I'm taking that as a success for both kids and adults. I don't know where this recipe came from. My mom had is on a piece of paper for a recipe that has been passed around to family and friends.

I like this recipe for three reasons: 1) I am aware of everything going into it. 2) It's EASY and quick to make. 3) NO baking in the oven. I served it with brats and green beans. It was a nice yesterday, warm fall day so the barbecue themed meal seemed appropriate before the weather turns cold, stays cold and snow appears. The recipe calls for breadcrumbs. Breadcrumbs were not in the cupboard so I used Ritz crackers instead. Also there was no cheddar cheese so I used the only shredded cheese in the house, Mexican style. Cheddar cheese is delicious, but the Mexican cheese tasted good too! This recipe is mostly a guideline when it comes to the ingredients...use whatever pasta you have in the cupboard and any type of shredded cheese you desire. Be creative and try different combinations or stick to the the recipe.

Mac & Cheese w/ breadcrumbs on the side.

Ingredients

2 c. elbow macaroni 

2 1/2 Tbsp. butter, divided

1 1/2 Tbsp. all-purpose flour

1 1/2 c. 2% milk

1/4 tsp. salt

1/4 tsp. black pepper

1 1/2 c. shredded low-fat cheddar cheese (6 oz.)

1/4 c dried. unflavored breadcrumbs (or crumbled crackers)

Directions

1. Cook macaroni as directed on package. Drain; set aside.

2. Melt 1 Tbsp. butter in a small skillet. Add breadcrumbs (or crackers). Cook and stir until toasted, about 3 mins. Set aside.

3. In a medium saucepan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1 min. Gradually add milk, stirring constantly. Cook, stirring occasionally, until thickened. Stir in salt and pepper. Remove pan from heat. Add cheese. Stir until cheese is melted.

4. Stir in macaroni into cheese sauce. Spoon onto individual serving plates, then sprinkle with toasted bread crumbs and serve. 

*If you must have the extra crunch of baked macaroni and cheese on top you can put it in the oven at 350 for 10 minutes.