I was going to be a smartalic and write that there’s a half a million recipes for the phrase “mac and cheese recipes from scratch”. Actually there’s about 599,000 results (0.81 seconds). I suppose that’s close enough.
Homemade macaroni and cheese is so easy to make. Depending on the recipe you follow, you could even make in the same amount of time as the packaged versions. Today, baked mac ‘n cheese is was appeals to my taste buds.
- 8 ounces uncooked elbow macaroni
- 2 cups Colby Jack shredded cheese
- 1/2 cup grated Parmesan cheese
- 1 cups milk
- 2 teaspoons butter
- 1 tablespoons all-purpose flour
- 1/2 cup panko breadcrumbs (optional)
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in flour and make a roux. Add milk to roux slowly, stirring constantly.
- Stir in cheeses and cook over low heat until cheese is melted.
- Place macaroni in 9"x9" casserole dish and pour sauce over macaroni. Stir well to coat macaroni.
- (optional) Sprinkle breadcrumbs on macaroni and cheese mixture.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Author: Cindy (C.K.) Kochis is an Integrative Nutrition Health Coach who transformed her coaching practice as the foundation of Elements For A Healthier Life Magazine. As the Founder and Publisher of her health and wellness magazine, she is providing a forum for people to share their personal stories, professional knowledge, and healthy eating options. When Cindy is not working on her magazine, she is a virtual assistant, author, grandmother, and sassy redhead. She self-published “Get A Compass Not A Clock” (available on Amazon) and “Unleash Your Inner Story” (ebook). For more information about Cindy’s coaching services, please visit ckkochis.com and ElementsForAHealthierLife.com
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