I grew up on Kraft Macaroni and Cheese, made with the little packet of orange powder. When the boys were little we splurged on the Velveeta version with the packet of orange goo. But I’ve been making this homemade version of macaroni and cheese for several years now, and it’s so much better. It looks and tastes like real adult food. And while I can’t claim it’s health food, at least it’s real food.
It starts with a white sauce, similar to white gravy. Shredded cheese is added to the white sauce and it melts quickly. I grate my own gruyere cheese, but I use shredded cheddar to save time. Although this Mac and Cheese is a rich meal as is, we usually serve it with grilled sausages. The kids accuse me of serving mac and cheese with cut up hotdogs. To be fair, that was my very favorite dinner as a college student. I’m trying to be a good mom and step it up a little. But just a little. This Mac and Cheese is one of Alex’s favorite meals.
Macaroni and Cheese
Ingredients
- 16 ounces cheddar cheese
- 8 ounces Gruyere cheese
- 6 tablespoons butter
- ½ cup flour
- 4 cups milk
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper
- ¼ teaspoon black pepper
Instructions
- Boil noodles 2 minutes less than the package directions. Drain and rinse.
- Heat 2 cups of the milk in the microwave for 1 to 2 minutes.
- In the same pot as you cooked the noodles, melt the butter over medium high heat until it bubbles, then add the flour and whisk and cook for 1 minute.
- Add the warm milk and whisk until blended. Heat another 2 cups of milk, then add that to the pot, whisking until well blended. Continue to whisk and cook until mixture bubbles and thickens.
- Add grated cheese, reserving a small amount to sprinkle over the top. Stir until cheese is completely incorporated.
- Stir in cooked noodles.
- Pour the mixture into a greased 9x13 inch glass pan, sprinkle remaining cheese on top, and bake at 375 for 30 minutes.
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