homemade mac and cheese

The holidays are an interesting time. Throw in the extreme, extended cold, a few extra pets in the house … and we were building up a recipe for madness. I was avoiding the grocery store for as long as possible…and after eating a LOT of vegetables and salad at a restaurant lunch, I settled in for homemade mac and cheese.

I’ve been using a recipe of Anne Lindsay’s for the cheese sauce – there is no butter in the roux – but don’t worry, I add it into the topping! I had old cheddar and swiss cheese in the frig for the sauce. And made a topping from homemade breadcrumbs, soaked in melted butter and some shredded mozzarella.

Here’s the result.

 Here’s the recipe.

  • 1 cup uncooked elbow macaroni
  • 1.5 cups milk
  • 2 T flour
  • 1 cup shredded old cheddar (or other mix)
  • 2 tsp Dijon mustard
  • 1 chopped green onion
  • Salt and cayenne pepper to taste

Cook macaroni until tender.

In a saucepan, whisk together milk and flour. Cook over medium heat, whisking for about 5 minutes or until boiling and thickened. Whisk in cheese, salt, Dijon, cayenne and green onion.

Mix sauce and pasta, and place in baking dish. Top with butter breadcrumbs plus a little parmesan or other shredded cheese. Bake at 350 F for about 20-25 minutes until bubbling.

I can admit here that mac and cheese, even the tasty homemade variety, always gets topped with ketchup…

CJR

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