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Homemade Macaroni and Cheese Recipe |
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Written by Bradie Sparrow
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Macaroni and cheese became widely popular in America back in 1937 when Kraft Dinner introduced their boxed version. This version of mac and cheese isn't quite as affordable but I'm confident the kids will love it more than the stuff in a box.
When we were kids, my Mom would make 'Real" mac and cheese all the time. I've used her ideas and made it a little more saucy, with a bit of a crunch. Make this one for the kids and you just may have a Family Favorite on your hands. For the Cheese sauce you will need: - 3/4 cup butter
- 1/2 cup flour
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1/4 cup shredded havarti
- 1 cup milk
- salt and pepper
Pre heat oven to 400F. In a small saucepan, mix the butter and flour together without heat. Once mixed, turn on medium heat and allow mixture to melt. Add the 3 cheeses stirring often to avoid scalding. When everything has melted, stir in the milk, Adding more or less to achieve the consistency you desire. Butter a large casserole ( approx 10 x 13). You will also need: - 1 cup shredded cheese, use a mixture, or only cheddar.
- 1 LB (before cooking) of cooked pasta - macaroni, cavatappi, or your choice
- 2 stacks of crushed Ritz crackers (approx 2 cups)
Spread half the pasta in the pan, then spread half the cheese sauce over top. Layer remaining pasta and sauce. Sprinkle the crushed Ritz crackers over entire casserole, then finish off with shredded cheese. Bake for 25- 30 minutes until bubbly and golden. Let stand about 5 minutes to firm. Eat.
Tags: macaroni cheese kraft dinner homemade comfort food |
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Last Updated ( Friday, 20 June 2008 )
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