Homemade Mac and Cheese

Pasta? Good.  Cheese? Good.  Together? Delicious.

I was looking for an easy-ish recipe to make some lunches for the week and stumbled across this one at Allrecipes.com

The original recipe seemed a little too bland, so I added some of my own ideas to kick it up a notch and bring it to flavour town (apparently I’ve been watching too much Guy Fieri lately…)

Anywho, here’s the recipe –

What you’ll need:

  • 1 package of elbow macaroni
  • 2 1/4 cups of shredded sharp cheddar (put 1/4 cup to the side for topping)
  • 1/2 cup of fresh parmesan, shredded
  • 2 1/2 cups of skim milk
  • 2 1/2 tbsp of flour
  • 1/4 cup of unsalted butter
  • 1/2 cup sour cream
  • 1 tsp of yellow mustard
  • 1/2 tsp of sea salt
  • 1/2 tsp fresh black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2-3 drops of hot sauce (or as much as you’d like)

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  • Cook macaroni according to the package directions to al dente. Drain and put to the side.
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  • In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. (there are no pictures of the roux, as I was stirring constantly… )
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  • Stir in sour cream and cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add hot sauce, mustard, salt/pepper/garlic and paprika.
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  • Put drained macaroni in large casserole dish, and pour sauce over macaroni. Stir well.  (Don’t worry if sauce seems a little runny.  The starch from the pasta will help it set while it cooks)
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  • Sprinkle with remaining cheddar cheese (approx. 1/4 cup)
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.
  • Remove from oven and let sit for 5 minutes
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  • Serve (or place in tupperware for future deliciousness)
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Side note: It always helps to have a helper in the kitchen too.  Fergie presided over the kitchen this afternoon…

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Original recipe can be found here

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