My grandkids love macaroni and cheese and homemade is the best!
This recipe makes a big batch! Perfect side dish for a crowd.
Ingredients
12 ounces box of elbow macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup 1/2 and 1/2
1/2 teaspoon dry mustard
1 teaspoon onion powder
Salt and Pepper to taste
1/2 can condensed cream of cheddar soup
4 cups grated sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 400 degrees.
Cook macaroni according to package instructions. Drain and rinse.
Melt butter over medium heat in large saucepan. Whisk in flour and cook for 2 minutes while stirring.
Slowly whisk in milk, 1/2 and 1/2, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
Remove from heat and stir in Parmesan cheese and 3 cups of cheddar cheese. Add soup.
Combine cheese mixture with elbow macaroni. Pour into a greased 9x13 inch pan. Top with remaining one cup of cheddar cheese.
Bake 15 minutes or until bubbly. Do not overcook. Cool 10 - 15 minutes before serving.
This recipe was adapted from "Spend with Pennies" website.
Showing posts with label Macaroni and cheese. Show all posts
Showing posts with label Macaroni and cheese. Show all posts
Thursday, March 31, 2016
Wednesday, October 29, 2014
Spinach Bacon Macaroni and Cheese
October 29, 2014
My grandsons love mac and cheese. Whenever, I am taking care of them, they always request mac and cheese for lunch. This recipe was adapted from one on the back of a package of Kraft grated cheddar cheese. I like homemade mac and cheese rather than the box mixes which have added artificial flavor and color. Like Grandma Word always said, "Made from scratch is best." Judging by the way Caleb and Owen devour this, I think she was right on this one.
Ingredients
3 cups elbow pasta
6 ounces fresh spinach, washed and cut into bite-size pieces
4 slices bacon, chopped
2 Tablespoons flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup shredded Parmesan cheese
Instructions
Heat oven to 350F.
Cook pasta according to package instructions. Add spinach during final few minutes of cooking.
Fry bacon in saucepan until crisp. Remove with slotted spoon, reserving drippings. Add flour to drippings in pan. Cook and stir one minute. Add milk gradually. Bring to boil, stirring constantly until thickened.
Add 1 cup cheddar cheese and Parmesan cheese to milk mixture. Stir until cheese is melted. Add pasta mixture and bacon. Stir until combined.
Spray a casserole dish with cooking spray. Transfer mac and cheese mixture to the casserole. Top with remaining cheddar cheese. Bake 20 minutes.
Makes 6 servings, about 1 cup each.
My grandsons love mac and cheese. Whenever, I am taking care of them, they always request mac and cheese for lunch. This recipe was adapted from one on the back of a package of Kraft grated cheddar cheese. I like homemade mac and cheese rather than the box mixes which have added artificial flavor and color. Like Grandma Word always said, "Made from scratch is best." Judging by the way Caleb and Owen devour this, I think she was right on this one.
Ingredients
3 cups elbow pasta
6 ounces fresh spinach, washed and cut into bite-size pieces
4 slices bacon, chopped
2 Tablespoons flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup shredded Parmesan cheese
Instructions
Heat oven to 350F.
Cook pasta according to package instructions. Add spinach during final few minutes of cooking.
Fry bacon in saucepan until crisp. Remove with slotted spoon, reserving drippings. Add flour to drippings in pan. Cook and stir one minute. Add milk gradually. Bring to boil, stirring constantly until thickened.
Add 1 cup cheddar cheese and Parmesan cheese to milk mixture. Stir until cheese is melted. Add pasta mixture and bacon. Stir until combined.
Spray a casserole dish with cooking spray. Transfer mac and cheese mixture to the casserole. Top with remaining cheddar cheese. Bake 20 minutes.
Makes 6 servings, about 1 cup each.
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