Easy Home Made Mac-N-Cheese

"When I was younger, I found this recipe in a Children's Betty Crocker Cookbook and its stuck with me ever since! Over the years I've made a few changes, but its just as delicious as ever! A nice recipe because most people have American cheese in their house lying around - you don't have to go to the store and buy expensive fancy cheeses!"
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Put a medium pot of water on to boil. When boiling, add the elbow macaroni and cook for the amount of time the box requires.
  • While the pasta is boiling, combine the butter, finely chopped garlic, and flour in a small to medium size sauce pan on medium heat. When the butter is completely melted and the mixtures forms a very loose dough remove from heat. Add salt, pepper, and milk. Return to medium-high heat and whisk until everything is well combined. Keep stirring occasionally until the mixture begins to boil.
  • When the mixture begins boiling, slowly add a few pieces of cheese at a time and whisk until melted. Continue this process until all of the cheese is melted. If you like basil, you can add some at this time.
  • Drain the pasta and return back to the pot. Then add cheese mixture. Stir and serve!

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Reviews

  1. This is a very nice mac-n-cheese recipe, and you've gotta love comfort food that you can put together quickly with ingredients that are always on hand! So much better than a boxed mix and really not much more effort than that. I topped mine with a little smoked paprika and really enjoyed - thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013
     
  2. At first bite I didn't think I was going to appreciate the flavor of this since it is so different in taste from normal Mac & Cheese recipes. I used the basil and it definitely gave the macaroni a different but nice flavor. I didn't think it was as cheesy as most of the casseroles, but actually was good. I think the milk diluted the cheese a bit but after eating more of it, I realized the cheese flavor was there, it was just more delicate as if it had been made with an alfredo sauce. I'm giving it 4 stars because I liked it afterall and am about to have a small second helping. BTW, I baked it at 375 degrees for about 30 minutes instead of on top of the stove. Made for PAC Spring 2013.
     
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