While I was considerably tighter on a budget back when I wrote this receipe, the low cost of these ingredients doesn't sacrifice anything for the taste. Your best investment will be in a nice sharp cheddar cheese. While it doesn't have to be ripened in a scottish cave for 20 years, make sure the cheese that you do buy is extra sharp and use a good quality dijon mustard. You can feed the whole family with this receipt for only a few dollars and it sure beats boxes mac and cheese!
In order to create the cheesy sauce, I start by making a roux. This simple technique adds heavy thickness and creaminess without forcing you to rely on cream, which might make the dish a bit too rich. Once the milk is added to the roux and allowed to thicken, the cheese melts in perfectly, resulting in a beautifully delicious, gooey, creamy sauce that will coat every piece of pasta with incredible flavor and soul warming goodness.
In order to create the cheesy sauce, I start by making a roux. This simple technique adds heavy thickness and creaminess without forcing you to rely on cream, which might make the dish a bit too rich.
Once the milk is added to the roux and allowed to thicken, the cheese melts in perfectly, resulting in a beautifully delicious, gooey, creamy sauce that will coat every piece of pasta with incredible flavor and soul warming goodness.
Finally, to top everything off, a sprinkling of LOTS of italian seasoned breadcrumbs, right before baking. This gives some texture, a nice crunch to the macaroni, as well as some added flavor.
You absolutely will not be disappointed in this! It is an excellent alternative to anything you might find in a box, pretty much just as easy to make, and a million times better. We serve ours in individual ramekins, but this can just as easily be baked in a casserole dish if you would like to keep this simpler. Try to let it cool off before you dig in!
Recipe: Baked Macaroni & White Cheddar Cheese
Ingredients:
Instructions:
Preparation time:15 minute(s)
Cooking time: 45 minute(s)
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