I’ll be the first to admit that Kraft Mac and Cheese rocks, but when you’re feeling more gourmet try this homemade Macaroni and Cheese recipe. The creaminess and cheesiness are a perfect duet–not overpowering or too rich. The breadcrumbs and cheese topping add a nice texture and flavor for the finishing touch. Bottom line – homemade Mac and Cheese is good ol’ comfort food.
Macaroni and Cheese Adapted from Betty Crocker
- 2 cups uncooked elbow macaroni (7 ounces)
- 1/4 cup butter or margarine + 1 tablespoon for topping
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon Worcestershire sauce
- 2 cups milk
- 2 cups shredded or cubed Cheddar cheese (8 ounces)
- 1/3 cup seasoned breadcrumbs
- Heat oven to 350ºF.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt 1/4 cup butter in 3-quart saucepan over low heat. Stir in flour, salt, seasoned salt, pepper, mustard and Worcestershire sauce.
- Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk.
- Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce.
- Pour into ungreased 2-quart casserole. Top with breadcrumbs. Break up the 1 tablespoon of butter into pieces on top of the breadcrumbs.
- Bake uncovered 20 to 25 minutes or until bubbly.
If by some chance you end up having leftovers (it’s so good you may not), this Mac and Cheese would be great warmed up the next day. Enjoy!