All-American Macaroni & Cheese
"This is my version of an all-American classic. It is one of my ultimate favorite comfort foods--sinfully rich, gooey-cheesy and tummy-warming on a chilly day. In my opinion, using varying degrees of cheddar cheese creates the perfect flavor combination. I have experimented with other cheese combinations but usually return to the classic cheddars. After making this homemade mac-n-cheese for my husband, he was successfully converted from being a lover of boxed powdered mixes. Be advised that all diets go out the window for this one!"
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup macaroni
- 1 tablespoon butter
- 1⁄4 cup onion, chopped fine
- 1 garlic clove, minced
- 1 tablespoon flour
- 1 1⁄2 cups milk
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄2 cup extra-sharp cheddar cheese, shredded (I use Cabot's Seriously Sharp)
- 1⁄2 cup sharp cheddar cheese, shredded (I use Cabot's Vermont Cheddar)
- 1⁄2 cup mild cheddar cheese, shredded
directions
- Preheat oven to 350°F.
- While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
- In a medium saucepan over medium heat, melt butter.
- Cook onion and garlic in butter until translucent.
- Add flour to saucepan and stir to combine, leaving no dry flour bits.
- Add milk all at once to saucepan along with black pepper. Stir to combine. Stir constantly until mixture begins to thicken.
- Stir in cheeses one at a time until melted, and mixture is smooth.
- Place cooked macaroni in a 1-quart casserole dish. Stir in cheese mixture until combined.
- Bake for 30 minutes or until top is lightly browned.
- Cool for 10 minutes and serve.
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Reviews
-
There was one big thing omitted from the recipe instructions - take the sauce off the heat and then stir in the cheese till melted! My partner made this and it ended up a greasy, lumpy, curdled mess. Partner and child ate it but I went off and made another meal.
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Comfort food at its best. This is a great dish to have on a cold winter night. I used medium shells and doubled the amount to 2 cups (uncooked). I still had plenty of yummy, gooey cheese sauce. I used the sharp and mild cheddar cheeses, but substituted the extra-sharp cheddar cheese with Velveeta. Made for December, 2008 Aussie/NZ Swap. -
Great recipe! Easy to make and always some left over to take to work the next day definitely a good idea to add different cheeses.
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This was a super easy and good recipe. I fixed it as written. I felt like it was still lacking something but just couldn't put my finger on it. Maybe a bit more seasoning. It was a big hit with my kids. Thanks so much for sharing. Made for The I recommend tag game. June 2010 -
Oh WOW, this Mac and Cheese recipe is AWESOME!!!! It is cheesy, creamy and makes you come back for more and more and more. :) It is so delish! I used whole spelt pasta and fat-reduced cheese and it still came out super creamy and cheesy. Mmmm! THANK YOU SO MUCH for sharing this awesome recipe with us! Ill definitely make it again! Made and reviewed for the Australian/New Zealand Recipe Swap June 2010.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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