What do you think of when you are hankering for your favorite comfort food? When you just want to sit down and dig in to something that makes you happy to eat. Maybe it even evokes special memories. For many people it is a plate full of warm-your-tummy, creamy, homemade macaroni and cheese.
Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
On a recent, rainy and blustery day, our daughter, Abbey had the same hankering and requested baked macaroni and cheese. I served her a big bowlful because I love her and because it makes a mama happy to fill her offspring with comfort food.
It is a great option for little kids too. For holiday meals I make a baked macaroni and cheese casserole because it is one dish I know for sure all of our grandkids will eat, even the picky ones.
I love to top the casserole with thinly sliced tomatoes. Since that is considered totally “yucky” to some, I always leave one side of the pan plain. Or, I bake the macaroni and cheese in individual bowls.
Homemade Macaroni and cheese
Heat a large pot of water to boiling. Add the elbow macaroni and cook according to package instructions. Drain.
Making a roux
Mac and cheese begins by making a roux. A classic roux is a French paste that is made with fat and flour that is used as a thickener.
And, it is very easy to make.
Heat your oven to 350 degrees F. Begin making the roux by adding 1/2 cup of butter to a large saucepan over medium heat.
When the butter is melted, use a whisk to blend in 1/2-cup flour, 1 teaspoon salt and 1/4 teaspoon pepper. Allow the butter and flour to simmer a minute or two, continually whisking.
Gradually stir in 5-cups of milk.
Cook, whisking constantly until the sauce begins to thicken and mixture begins to boil.
Macaroni and Cheese Casserole
recipe right from the box of San Giorgio Elbow Macaroni
Recipe makes 8 to 10 servings.
- 1 package (1 lb. box) San Giorgio Elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- salt (I use 1 tsp.) and ground black pepper to taste
- 5 cups of milk
- 4 cups (16 oz.) shredded sharp cheddar cheese
Cook pasta according to package directions.
You might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.