What I loved about this macaroni and cheese is that it was quick, easy, delicious, and still homemade. I was in the mood for a creamy mac & cheese, so I used Velveeta, although in the future I may use a combination of Velveeta and cheddar, or something else, for a little stronger cheese flavor. That said, this was delicious and it will definitely be staying in my repertoire for future meals (although not too frequent as it’s not a dish for the super health conscious)!
Macaroni and Cheese (Recipe found here)
- 16 oz elbow macaroni, cooked al dente
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup flour
- 3 1/2 cups milk
- 1 lb cheese, cut into cubes
- Breadcrumbs, if desired
Preheat oven to 350 degrees.
In a pan, cook butter, salt, pepper, and flour, and stir until smooth.
Remove from heat and stir as you gradually add milk. Return to heat and bring to a boil, stirring frequently. Boil 1 minute.
Remove from heat and add cheese. Stir until melted.
Pour over macaroni noodles, sprinkle with breadcrumbs if desired, and bake at 350 degrees for 30 minutes. Cover with foil before baking if you do not use breadcrumbs and you do not want a crust to form on top.