Thursday, November 3, 2011

Macaroni and Cheese

I first learned about this recipe shortly after Alex and i we're married. It was shared with me by Julie, a dear friend after a discussion on the mac n cheese "debate". Boxed versus home made. I personally love home made mac n cheese but the hubby has never liked it, says it's gritty. So when Julie recommended this recipe, i was willing to give it a try. Though in all honesty i was a little nervous when i saw Velveeta in the ingredients list.
No need to be nervous, this dish is super creamy and full of flavor. It is now one of my favorite dishes to make and Alex's to eat. Though i wouldn't recommend making it every day, for health reasons, it makes a great addition to the fall menu. A warm and comforting meal that will have everyone saying Mmmm!

Creamy Macaroni N Cheese
Shared by Julie Hammond


3 Tbs Butter
2 Tbs Flour
Salt and Pepper
2 C. Milk
8oz Velveeta cheese (the generic kind works great too), Cubed
1/4- 1/2 C. Onion, finely chopped
1 1/2 C. Dried elbow macaroni

Preheat oven to 350 degrees. Cook macaroni according to package instructions, drain and set aside.
Melt butter in large saucepan, whisk in flour, salt and pepper. Add milk and cook until thick and bubbly.
Add onion and Velveeta and stir until melted. Mix cheese sauce and macaroni into casserole or Pyrex dish, 1 1/2 to 2 quart. Bake for 35-40 minutes. Enjoy!!  

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