Macaroni and Cheese Recipe

This is the best macaroni and cheese, ever! Once you try this, you will never be able to go back to the boxed varieties!:) It takes a good bit of work, so I don't make it often, and I always double it so we have more leftovers (if you don't like leftovers, you can still double it and put it in two square pans instead of one large oblong one, and freeze one for later). The prep takes at least 1/2 hour - 45 min so I only make it when my husband is around and can supervise the little ones. This is the recipe (original version - like I said, I double what is written here)

BAKED MACARONI AND CHEESE
1(8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 Tbsp) butter
1/4 cup all-purpose flour (I've made it w/whole wheat, too)
2 cups milk
1 Tbsp whole-grain Dijon mustard (I use any Dijon)
1/4 to 1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp hot sauce (I usually leave this out for the little ones)
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 Tbsp grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs (my boys don't like this so I leave this off)
2 Tbsp butter, melted

1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13x9 inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350 degrees for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.

Enjoy!

What is a roux, rue???

I do have one- it's called Penne al Forno, but you could use elbow noodles. It isn't easy though- requires a bit of time (starting with a roux) but it makes a lot. Before I go dig it up, let me know if you're interested. I will say it's delicious and I would make it more but it's time consuming.

Hi C.. Here is how I make a healthier version of mac and cheese, with some vegetables hidden in it. I make a roux using Wondra instead of flour. Wondra is a super-fine flour that is in a blue container and should either be with the flour or in the baking isle of the grocery store. On the Wondra bottle is a recipe for making a white sauce or roux (which is just the base for the cheese sauce). After I make the roux, I add either shredded cheddar or small chunks of cheese, stirring all the time until melted. Then, I look at my selection of baby food and pour in a jar or two of either pureed carrots, squash, or sometimes even a little peas. (If it is cheesy enough, no one notices, and I feel better about sneaking some vegetables into my sauce). Often, I will slice turkey kielbasa and mix it in the sauce. For the noodles, I use whole wheat penne or rigatoni, or whole wheat elbow macaroni. I just guess on quantities, so sorry if that doesn't help much. Then, I pour it into a glass casserole dish.

I love being able to make this in the morning when my kids are at pre-school, and then put it in the oven for about 1/2 hour at 325 before dinner.

Hi C.,what I have used before is the cheese inthe jar that is used for nachos, I just get the mild, NO PEPPERS and I pour it over the macaronni and it's good, you can add seasonings for more flavor, but that kind of mac & cheese is always a hit. J.

Your problem might be your rue. I have a heck of a time with rues! I have found that using a double-boiler helps me. Also, try adding some of your fave spices. We love cilantro in my fam so we like to add some to our mac-n-cheese and it adds a lot of flavor.

This is my favorite, fast and easy mac n cheese:

In a sauce pan, combine one 12 ounce can of evaporated milk and one pound of American cheese, 1/2 teaspoon dry mustard and a few drops of hot sauce (just adds flavor, not heat). Stir constantly until cheese is melted. Cook pasta and drain, stir in 2 tablespoons of butter, 1/4 cup of milk and the cheese sauce. To add more flavor, stir in some grated Parmesan. If you prefer baked mac n cheese, pour it in a casserole and top with more Parmesan, bake at 350 for about 25 minutes, until the cheese is browned on top.

rue (sp?) is the "sauce" for the macaroni & cheese. i cook freehand so i can't even leave you recipe instructions, but i believe the rue is the most important part of good (and not fake tasting) mac & cheese.

rah