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