Baked Macaroni & Cheese: All Natural, Homemade, and light!
I love baked mac n’ cheese, but for so long I couldn’t find a recipe that didn’t include processed cheese like Velveeta. Yuck! I finally found this recipe in a church cookbook my Aunty Jo gave me for Christmas. I would make it a little cheesier, personally, but it was great as is, too! The recipe didn’t include the lighter ingredients, but that’s how I made it and it was great. You can use fatty stuff, if you like. (This is another pantry cleansing recipe for me. I always have pasta, cheese, and milk on hand!)
2 T. butter
1/4 c. flour
1 t. salt
1/2 t. dry mustard
1/4 t. pepper
2 1/2 c. skim milk
2 1/2 cups freshly grated 2% milk cheddar cheese (aprox. 8.5 oz. in block form)
8 oz. elbow macaroni, cooked 5 min
1/4 c. bread crumbs
1. Boil water for macaroni in a large saucepan.
2. In saucepan melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Remove from heat. Gradually stir in milk, wisk until smooth.
3. Add elbows to boiling water. Set a timer for no more than 5 minutes. Macaroni should be underdone. Drain. Pour a little bit of olive oil or butter on the elbows to keep them from sticking while they wait for the rest of the ingredients.
4. Stirring constantly, cook milk mixture over medium heat for 10 full minutes or until thickened. Remove from heat. Stir in 1.5 cups of the cheese until melted.
5. Put cooked macaroni in lightly greased casserole dish. Pour cheese mixture over macaroni, mix well. (Macaroni might be swimming a little).
6. Mix remaining cheese and bread crumbs, sprinkle over the top of the casserole. (Add some grated Parmesan, too, if desired.)
7. Bake at 375 degrees for 25 minutes or until topping is slightly browned.