Monday, December 1, 2008

Macaroni and Cheese

If you are sick of Thanksgiving leftovers and want something different, why not make your own Mac and Cheese? This is my very first attempt and mine turned out a little grainy because I added the cheese too fast. But this is where you benefit from my failure, because that will not happen to you!! Preheat your oven to 350 degrees and put a pan of water on to boil the pasta.

Lets gather up some ingredients!

Elbow macaroni. Get this into some boiling water while we continue gathering our food.

Milk (this needs to be heated before added to the dish, this is another thing I messed up!)

mm mmm butter

some flour

Cheese of your choice, I have cheddar and monterey jack!

Some shallot

I grated the shallot as I didn't want crunch in my mac n cheese. This is a great way to hide onion flavor in food for picky people who do not like the texture of crunchy onions.

Here are the secret flavor boosters reporting for duty!

Your other optional ingredient, the vino!

Finally some breadcrumbs. Now lets get cooking!

Melt the butter in a sauce pan then remove it from the heat.

Stir in the flour and make sure all the clumps are out. Return it to the heat and cook for one minute, keep stirring!!

Get your heated milk and stir it in, keep stirring it for about 3 minutes. Stir in your cayenne, mustard and wine if using. Crack in some black pepper if you want also.

Add the cheese, but add it slowly, and keep on stirring. Cook for about a minute and remove it from the heat.

Yummy delicious cheesy goodness.

Drain your macaroni.

Combine it with the cheese sauce and get it all mixed together.

Pour it into a casserole just big enough to contain it and sprinkle with cheese and breadcrumbs. Pop it in the oven for about 15 minutes or until the top is as brown as you'd like.

Mine could have been more done, but I just couldn't wait any longer!

It was ooey and gooey and wonderful. Yes the sauce was a bit grainy, but I still loved it. I hope you give it a try and learn from my mistakes. Also, if you have any other tips on making perfect the perfect creamy sauce for home made Mac n' Cheese, I'd love to have them. I appreciate all the feedback I got on how to peel the butternut squash, you guys are the best!


  1. I make my own mac and cheese. It's so good. I leave out the onions though. Pretty much the same recipe mine doesn't have wine either :)

  2. This might just make me cheat on the family homemade mac 'n cheese recipe.


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  4. homemade mac is one of my FAVS! while you can get grainy from adding the cheese too fast, i have never heated the milk before cooking. and it always comes out creamy. :) just so's ya know!

  5. That is amazing! I have never had mac n' cheese beyond Kraft Dinner - I will definently try this

  6. This is my aunts recipe...give it a try :)

    Creamy 4-Cheese Mac & Cheese with Tomatoes
    Personal Notes: If you like mac and cheese, this is "to die for". Pennsylvania Dutch touch of plum tomatoes for moisture, color and flavor.


    1 lb. box Ronzoni elbows
    1/2 lb. yellow American cheese
    1/2 lb. sliced provolone
    3/4 C. sharp cheddar, shredded
    3/4 C. Velveeta
    1 12 oz. can unflavored plum tomatoes, diced, save juice
    1 C. milk (more if desired for creaminess)

    Directions: Directions

    Preheat oven to 350 degrees. A casserole dish or throw away lasagna or baking dish is fine. Make elbows according to package directions. Pour tomatoes with juice in bottom of pan and pour drained pasta over. Add shredded and cubed cheeses, followed by quartered provolone and American (just tear it up). Save 2 slices of American for the top. Stir mixturre gently. Then add milk down the sides and across the top, don't stir again. Lay American across the top and bake for 45 minutes. You may want to put aluminum foil on edges to prevent overcooked edges. Let sit for 15 minutes, then dig in, it's yummy!

    Number Of Servings: 6
    Preparation Time: 1 hour 5 min