Prep 10 mins
Cook 15 mins
Here's an easy, basic macocheese (as we call it in our house). Comfort food all the way. We like it with salad and maybe some steamed broccoli, if we're so inclined. This is good on a rainy Autumn evening.
- 1 lb small elbow macaroni
- boiling salt water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup milk
- 4 cups shredded sharp cheddar cheese (1 lb.)
- 1⁄4 teaspoon paprika
- salt and pepper
- Following package directions, cook macaroni in a large pot of boiling salted water until al dente.
- Drain thoroughly.
- Melt butter in pot over medium-high heat, add milk, drained macaroni, cheese and paprika.
- Cook, stirring until cheese is melted.
- Season to taste with salt and pepper.
I made 1/4 of this recipe (one serving), using Penne pasta instead of elbow macaroni. Maybe it would have worked better with the smaller pasta, but I found that the cheesy sauce mostly stuck to the bottom of the pan rather coating the pasta. I guess it tasted O.K., because my boys ate it anyway. I just was disappointed that, despite adding the ingredients exactly as listed, this recipe did not turn out "creamy."
My two year old, who is a mac-n-cheese aficionada, said, "I luuuuv it, Momma!" This is high praise, indeed, for she won't eat the boxed stuff unless it's the deluxe version. No powdered cheese for her! I only made about a quarter amount and used mild cheddar because that is what we had in the house.
This is a simple and tasty version of the traditional mac n' cheese! It's not much harder to prepare than box mixes, and tastes so much better! I had to make it using soy milk and soy cheese, and ended up having to add a little more milk because it got very thick while I was melting the cheese. Because soy cheese is less flavorful than regular cheddar I also added a little parmesan cheese and onion powder to give it a zip. I think with regular cheddar it would be great as is, though! Thanks for a great comfort food recipe, Jude!