Okay, I realize that it’s not quite “comfort food season” yet, but I figured it’s not too early to get started… not to mention I seem to be rather cheese-obsessed these days (grilled cheese, cheese pizza, cheesecake, cream cheese… you get this jist). Needless to say, I was happy to come across this quick and easy macaroni recipe from Feed Our Families Blog. Aside from the fact that, hello - it’s mac’ n cheese!, Gina (the author) provides the price, serving, and ingredient difference of buying boxed (blah) versus making your own. So here you have it - a delicious homemade mac ‘n cheese recipe that’s reminiscent of the not-so-natural but oh-so-good creamy and cheesy Velveeta.
What you’ll need:
- 1 lb. elbow macaroni
- 1 tbs. vegetable oil
- 3 tbs. butter
- 4 tbs. flour
- 1 ½ c. 2% milk
- 2 c. shredded sharp cheddar cheese
- ½ tsp. ground nutmeg (I omitted this)
- Salt to taste
Directions:
Cook macaroni according to the package. Make your cheese sauce while the macaroni cooks.
Heat a large pot over medium heat. Add oil and butter. When butter melts into the oil, add flour and mix well. Gently whisk flour and butter together, until smooth and flour has had a chance to slightly brown, about 3 minutes.
Slowly add milk while continuing to whisk, making sure to get any lumps that form. Bring milk to a low boil while stirring frequently. Allow the milk to thicken slightly, then stir in the shredded cheddar cheese, one handful at a time. Season sauce with nutmeg. Add salt to taste.
Add cooked pasta to sauce and coat completely by gently mixing both together. Serve and enjoy!
