Macaroni & Cheese

We could have executed this recipe a lot better but the way it turned out just wasn't good. I think this was due to too much flour in our roux. If I remade this recipe at home I'm sure I could get it to turn out better. I do like the idea of making macaroni and cheese from scratch rather than out of the box, I think it's better for you as well. The recipe we used had salt and pepper and I think I'd try something else for seasoning. It might take more time than the box but I feel it's important to step out of your comfort zone on occasion. I've included a different recipe I found online below, if you'd like to look for other recipes look for "macaroni and cheese with roux". (Roux is just the flour, butter, milk, and seasoning mixture that you add cheese to).

ingredients

• 8 ounces uncooked elbow macaroni

• 2 cups shredded sharp Cheddar cheese

• 1/2 cup grated Parmesan cheese

• 3 cups milk

• 1/4 cup butter

• 2 1/2 tablespoons all-purpose flour

• 2 tablespoons butter

• 1/2 cup bread crumbs

• 1 pinch paprika

Directions

• Prep

20 m

• Cook

30 m

1. Cook macaroni according to the package directions. Drain.

2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.