Macaroni and Cheese – Casual (2 of 2 recipes posted here)
As they say “always a crowd pleaser”
The beauty here is that I have the instructions to make a regular or a double batch (from a shopping list point of view…as well as the cooker’s point of view)
| Ingredient | Recipe Amount | Shopping/Cooking | |
| Single Recipe | Double Recipe | ||
| Elbow Macaroni | 8 ounces | 8 ounces | Buy a box (that’s one pound) |
| Sharp Cheddar | 2 cups | 2 cups (½ pound chunk is plenty) |
4 cups (buying 1 pound is plenty) |
| Parmesan | ½ cup | ½ cup (that’s 2 ounces chunk) |
4 ounces (that equals one cup) |
| Milk | 3 cups | 3 cups (¾ quart) | 6 cups (1 ½ quarts) |
| Butter – sauce | ¼ cup | 4 tablespoons (half a stick) | A full stick |
| Butter – topping | 2 tablespoons | 2 tablespoons | Half a stick |
| Flour | 2 ½ tablespoons | 2 ½ tablespoons | 5 tablespoons is 1/3 cup |
| Breadcrumbs | ½ cup | ½ cup | Need a cup…so buy a box J |
| Paprika | Pinch | Pinch | 2 pinches! |
Make the macaroni
- Cook macaroni according to the package directions. Drain.
- If you are lazy like me, use the macaroni pan for step (2)
Make the sauce
- In a saucepan, melt butter over medium heat
- Stir in the flour to make a roux
- Add milk to roux slowly, stirring constantly
- Stir in cheeses
- Cook over low heat until cheese is melted and the sauce is a little thick
- Put macaroni in large casserole dish (9×13 or 9×9), and pour sauce over macaroni
- Stir well <= Whoops. I sometimes forget this step!
Make the topping
- Melt butter in a skillet over medium heat
- Add breadcrumbs and brown
- Spread over the macaroni and cheese to cover
- Sprinkle with a little paprika
Bake at 350 for 30 minutes
