Basic Baked Macaroni and Cheese
"I use this as a starting point for macaroni, and then add and subtract from here. It's perfect the way it is, though. Here I listed cheddar for the cheese, but hubby likes a colby and monterey jack combo better, so that's what I usually use."
photo by Lisa B.
- Ready In:
- 42mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 cups dry macaroni noodles
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon paprika
- 2 cups milk
- 2 cups cheddar cheese
directions
- Boil macaroni noodles until tender; drain and set aside.
- Preheat oven to 350.
- In a medium sauce pan, melt butter on medium heat.
- Add flour one tablespoon at a time, and whisking between each addition.
- Whisk in seasonings, and cook for a couple of minutes, whisking constantly, so as not to burn.
- Add milk, half a cup at a time, whisking together between each addition. Allow to thicken (and keep on slowly whisking).
- Add all but a handful of cheese (for topping) and stir until completely incorporated.
- Add cheese sauce to macaroni noodles, then put everything into a baking dish.
- Sprinkle the remaining cheese on top.
- Bake for 25 minutes, then broil for an additional couple of minutes to crisp up the top (watch it so the top doesn't burn).
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Reviews
-
Two stars as written, four with my adjustments. 1) ADD SALT. 2) Jack up the pepper a bit. I doubled, then doubled again. 3) Instead of paprika, use a teaspoon of mustard powder or a tablespoon of dijon mustard. With those changes, this was a great base mac and cheese recipe, one I'll definitely play with to make variations like buffalo chicken mac and cheese or bacon ranch. -
Waste of time and money. It was super bland and had ZERO flavor. I used 1 1/2 cups of cheddar and 1/2 of Monterrey jack cheese. If I could give this recipe zero stars I would. -
I thought this recipe was really good! the only thing i thought that could of been better was more cheese! overall really delicious! -
Brilliant base for mac-and-cheese. My girlfriend and I love it. -
This is comfort food at its best. You just can't beat it on a cold night. I used cheddar cheese and we love it! Thanks for sharing, Panhandle Sam!
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Tweaks
-
Two stars as written, four with my adjustments. 1) ADD SALT. 2) Jack up the pepper a bit. I doubled, then doubled again. 3) Instead of paprika, use a teaspoon of mustard powder or a tablespoon of dijon mustard. With those changes, this was a great base mac and cheese recipe, one I'll definitely play with to make variations like buffalo chicken mac and cheese or bacon ranch.
RECIPE SUBMITTED BY
I am a 21 year old homemaker (and soon to be mommy!) from the Florida Panhandle. I love to cook and try new things. I never got all the cooking wisdom from my mother that many other people have, so I've had to teach myself over the last couple years. I have to admit, though, it's been lots of fun with it's good share of hard work. Thank goodness my husband is so forgiving!
DH and I have been married for almost two years now, and I just love him to pieces. We are having our first baby in March, so then I can cook for him, too! Well, as soon as he's ready. :)
I am pretty young, and I am just now experiencing being invited to events and being asked to bring a dish. It's very exciting to me, and makes cooking all the more fun.
Also, I am always hearing from DH, "These mashed potatoes are good," or whatever it is I am making, "but they aren't quite like my mom's." So, I am hoping that one day he will be saying to other people, "These mashed potatoes aren't as good as my wife's!" ha ha. Here's hoping!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
