Every once in a while I share recipes up here. Was talking about Baked Mac and Cheese w/ a friend and decided to post this.
Ingredients
- 1 1/2 cups of Elbow Macaroni. I've tried this with a lot of different types of pasta, but currently we're using this Gluten Free pasta.
- 3 TableSpoons of Butter. We're actually using Earth Balance Vegan Buttery Sticks, but real butter is good too.
- 3 Tablespoons of all purpose flour. We've been experimenting with some gluten free flours and they work great in this recipe
- 2 Cups of Milk. I've used Soy Milk successfully here for years.
- 2 Cups of Cheese. Approximately 3/4 of a pound. I use roughly 18 slices of Kraft Singles. I know Kraft Singles aren't actually cheese, but the are the product that does not leave a lot of extra oil as part of the dish.
- Bread Crumbs. I've been using Gluten Free Italian Bread Crumbs
Worth nothing, I often double the recipe so I have left overs. And I'll use a whole bag (or box) of elbow macaroni which is a bunch more than the recipe calls for.
Instructions
- Preheat Oven to 350 Degrees
- Cook Macaroni per instructions and Drain.
- Melt Butter. I start this in a dutch oven pot on low heat.
- Blend in flour to make a smooth paste
- Add Milk, cook and stir until thickened.
- Stir in cheese until melted. I'll add 1-2 slices at a time and keep mixing.
- Add in pasta
- Sprinkle Breadsticks on top
- Move Dutch Oven into the baking Oven
- Bake for 45 minutes, until bubbly and browned.
- Take out of the Oven and Eat
This is my Mom's recipe, which I've been tweaking for years with alternate ingredients.
posted by Jeffry Houser in
Recipes, Personal, Jeffry Stuff
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