Prep 20 mins
Cook 45 mins
If you are among the many who can't seem to get the hang of making a roux for a bechamel sauce, then this is the Mac & Cheese recipe for you. Couldn't be easier, and just as good as the old standby method. I have made a few alterations to the ingredients, but the method is the same. I believe it came from Southern Living, but I can never be sure :). Note: I use Old Cheddar. Sharp would work well also.
- 2 cups macaroni, I used shells
- 1 teaspoon salt
- 2 cups milk
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon black pepper
- 2 teaspoons basil, freeze dried
- 1⁄4 teaspoon Tabasco sauce (optional)
- 1⁄2 cup onion, diced
- 4 cups cheddar cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
- 1⁄2 cup dry breadcrumbs
- Preheat oven to 350*.
- Cook pasta in salted water until al dente. Drain and set aside.
- Place milk, flour, pepper, basil and tabasco in a lidded container. Shake for about a minute to blend.
- In a large bowl combine cooked pasta, milk/flour mixture, onions and 4 cups of cheese. Stir well.
- Pour into a lightly greased baking dish. Sprinkle with bread crumbs and remaining 1/2 cup of cheese.
- Bake for 45 minutes or until brown and bubbly.
I made thisrecipe on 7/6/09 as part of mine and SO's dinner. And it was made as written except for cutting it in half. And since it was cut down, the baking time was reduced to 30 minutes. The end result was very dry and no flavor. I'm sorry, but I don't think that it will be made again.
Thanks for posting a super easy way to make macaroni and cheese! I made a 9x13 pan for dinner last night and am eating what little bit is left for lunch today. DH and two sons had it for lunch today as well. I love the crunchy top with the breadcrumbs. Yummy! Made as a pressie for the December 2008 Aussie/NZ recipe swap.
I am SO that person that can seem to make a good roux so I'm glad I finally found a mac recipe with a clever way to mix in the flour. Mine didn't come out as creamy as I would have liked but I think it's because I cooked it for about 20 mins longer than suggested because it just wouldn't seem to brown! I used finely shredded cheddar but the cheddar never really melted in, it was still in shred form when I served it and the oil from the cheese just separated from everything and made it a bit greasy. I used crushed up ritz crackers for breadcrumbs and DBF loved them and asked that I use more next time. It tasted yummy and I like the basil in it. It was DEFINITELY easy and that's always a plus in my book. Thanks for the recipe and if you have any suggestions for me for next time, please send me zmail. :)