homemade macaroni and cheese

Mary Dougherty

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It reminds me of home. Isn’t that what mac + cheese is suppose to do? We ate this on a regular basis growing up, and it was always made from scratch by my mom. There wasn’t a lot that she didn’t make, and when I went off to college (and finally learned how to cook) this is one of the first recipes I asked for. The best thing about this recipe is after making it three or four times you can have it memorized and easily recreate it. You can use whatever cheese you have on hand, add toppings to make it fancy or keep it simple for one of the quickest dinners on the menu. Of course, if you need to substitute in a gluten free pasta or come up with a dairy free sauce (or both) you can definitely make that happen and I’ll direct you over to Minimalist Baker for their vegan green chile mac + cheese recipe. So if you don’t have a homemade macaroni + cheese recipe let me introduce you to mine (which is really my mom’s). Enjoy!

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Homemade Macaroni and Cheese :

  • 1 lb box of noodles
  • 1.5 c milk (get good milk – from a diary or local co-op if possible!)
  • 2 T flour
  • 2 T butter
  • 1.5 – 2c shredded cheese (as cheesy as you like)
  • salt + pepper to taste

Bring a large pot of salted water to a boil – you definitely want enough water to not crowd the pasta. Cook according to directions or until al dente + drain.

Put your empty pot back on the stove on low and add in butter. Once melted, whisk in flour to create the roux and allow to cook a minute or two. Gradually add in milk (while still whisking) and allow to thicken as you go. It might get really thick at first, and then thin out – just don’t add it all at once. Add cheese, season with salt and pepper, and allow to melt – then add the noodles back in and enjoy immediately!

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In D’s bowl (the more orange sauce) I added some carrot puree so that there was veggies included. Sneaky mom / baby friendly, what more can you ask for?

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