Thursday, June 19, 2014

Old Fashioned Mac N'Cheese

This is a family favorite in my house.  It is by far the most requested recipe when it comes to holidays and potlucks.  And everyone expects me to bring this if I'm invited.  It is so delicious!
This is a simple southern take on Mac N'Cheese (sorry no bread crumbs).


3 Cups dry macaroni
6 Tbsp butter
6 Tbsp flour
4 Cups of milk
2 Cups of shredded Cheddar cheese
Pepper to taste


1 Medium pot
1 Large sauce pan
Measuring spoons
2 8x8 pans or 1 9x13 pan


Preheat oven to 350 degrees.

Fill medium pot about 3/4 full with water and bring to a boil.  Once boiling add in the noodles.

Place butter in large sauce pan and melt over medium heat.  After the butter is melted add flour and mix together with your whisk.  

Now, slowly mix in the milk and add pepper.  
(I do not add salt due to the high sodium content of the cheese.)

Keep on medium heat, stirring occasionally, until thickened.

In the meantime, the noodles should be done.  You only want to cook them partially (they continue to cook in the oven) so take them off the burner when the ends of the noodles are slightly flared out.  Drain and place evenly in 2 8x8 pans or one 9x13 pan.

By now, the roux should be thickened and ready for the shredded cheese.  I wait until it's almost boiling so the cheese melts quickly and evenly.

Pour the cheese sauce over the noodles and mix in well with a spoon.

Sprinkle the remaining shredded cheese on top and bake for 30 minutes.

That's it!

My kids love this served with baked beans, peas, and rolls. 

If you make the 2 8x8 pans like I did, this recipe can easily be frozen for later.  Follow the directions above but instead of baking it place it in the freezer.  Thaw overnight and bake at 350 degrees for 30 minutes.

I also make a fun summer version with tomatoes baked under the shredded cheese.