Mac And Cheese

Mac And Cheese

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • ½

    pound of elbow macaroni (about 2 cups uncooked)

  • ½

    of a medium onion, finely chopped, optional

  • 2

    tablespoons of butter

  • 2

    tablespoons of all purpose flour

  • 2-½

    cups of milk

  • 6

    turns of the pepper mill

  • ¼

    teaspoon of Cajun seasoning (like Slap Ya Mama)

  • 6

    ounces of Velveeta cheese, cubed

  • 6

    ounces of shredded sharp cheddar cheese

  • Crushed saltine crackers, optional

  • Butter, cut up into thin slices, optional

  • Instructions

  • Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick spray; set aside. Cook the elbow macaroni in very generously salted boiling water according to lowest recommended time on package directions. Drain, rinse with hot water & set aside.

  • Melt the butter over medium heat in a large saucepan. Add the onion and saute until soft. Stir in the flour and cook over medium heat for 3 to 4 minutes to cook it through; slowly add in the milk, stirring constantly until fully incorporated. Season with the pepper and Cajun seasoning; add the Velveeta. Stir over a medium low heat until blended. Add the shredded cheddar and stir until well blended

  • . Add the macaroni to the saucepan and stir.

  • Pour into the prepared casserole and if desired, sprinkle with crushed saltines. Bake, uncovered, at 350 degrees F for 30 minutes, adding the slices of butter scattered over the top of the saltines (if using) the last 15 minutes of baking. Remove and let set for 5 minutes before serving.

  • Variation: Can also be finished on the stovetop. After adding the macaroni to the sauce, cook and stir over medium low heat for about 5 minutes, adding the additional milk as needed, until it reaches the desired consistency.

Directions

Instructions Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick spray; set aside. Cook the elbow macaroni in very generously salted boiling water according to lowest recommended time on package directions. Drain, rinse with hot water & set aside. Melt the butter over medium heat in a large saucepan. Add the onion and saute until soft. Stir in the flour and cook over medium heat for 3 to 4 minutes to cook it through; slowly add in the milk, stirring constantly until fully incorporated. Season with the pepper and Cajun seasoning; add the Velveeta. Stir over a medium low heat until blended. Add the shredded cheddar and stir until well blended. Add the macaroni to the saucepan and stir. Pour into the prepared casserole and if desired, sprinkle with crushed saltines. Bake, uncovered, at 350 degrees F for 30 minutes, adding the slices of butter scattered over the top of the saltines (if using) the last 15 minutes of baking. Remove and let set for 5 minutes before serving. Variation: Can also be finished on the stovetop. After adding the macaroni to the sauce, cook and stir over medium low heat for about 5 minutes, adding the additional milk as needed, until it reaches the desired consistency.


Nutrition

Facebook Conversations