Whenever I think of macaroni and cheese, I think of comfort foods and a meal made in the middle of winter that has been slowly cooking inside my little side-dish of a crockpot. Neither of those things apply to this post; it’s the middle of summer and EXTREMELY hot outside. Also, this entree was cooked on the stove.
I don’t know that I would cook macaroni as much I do if I didn’t have children around; it seems like a entree dish fit for little mouths and just screams “CARBOHYDRATES” to me. But if I do, it’s either using this recipe that is baked overtop the stove or my son’s personal favorite that slowly cooks in a crockpot.
Here’s a recipe for your own mac and cheese lovers:
- 16-ounce box elbow pasta
- 10 tablespoons butter, or 1 butter stick, divided
- 1/3 cup all-purpose flour
- 3 cups 1% milk
- 12-ounce shredded sharp cheddar cheese
- 4 tablespoons italian bread crumbs
- pinch of salt
- pinch of pepper
- Cook elbow pasta according to package. Drain in a strainer. Set aside.
- Preheat oven to 350 degrees. Well grease a 8x8 casserole pan.
- In a medium size saucepan, add 8 tablespoons of butter. Melt, stirring often with a wooden spoon to speed up melting process. Add flour and stir well until brown. Begin to add milk, slowly, whisking while doing so. Allow to come to a boil and remove saucepan from heat.
- Add cheese, stirring continuously so that it is well combined. Slowly add elbow pasta, mixing well until pasta is entirely covered with cheese. Add to greased casserole pan.
- In a small bowl, mix together 2 tablespoons of melted butter with 4 tablespoons of breadcrumbs, a pinch of salt and a pinch of pepper. Add evenly as possible overtop macaroni. Add to oven and bake for 30 minutes.