Once you make your own Macaroni and Cheese, you’ll never want the box stuff again. This makes a great side for many meals or as a quick lunchtime snack.
If you’d like it to be a little lighter on the calories, you could always use lowfat cheese’s and skim milk.
Macaroni and Cheese
Prep time
Cook time
Total time
Easy to make and yummy.
Author: LuvMyRecipe
Recipe type: Side
Serves: 6-8
Ingredients
- 3 Tbl Butter
- 2 Tbl Flour
- 1/2 tsp Salt
- 1/2 tsp Dry Mustard
- 1/4 tsp Pepper
- 10-15 drops Red Pepper Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Adobe
- 1 tsp minced Garlic
- 1 1/2 cup Milk
- 1 cup Shredded Cheddar (white)
- 1 cup Shredded Monterey Jack
- 7 oz Large Macaroni or Shells(cooked)
- 3 Tbl butter
- 1/2 cup Seasoned Bread Crumbs
- 1 can Tomatoes (optional)
Instructions
- Melt butter (3 Tbl) in a large sauce pan – remove from heat.
- Blend in flour, salt, dry mustard, pepper, red pepper sauce, garlic powder, minced garlic and adobe.
- Stir in milk, blend well.
- Heat on Medium heat until mixture starts to lightly boil. Reduce heat to Low, heat until it starts to thicken stirring occasionally.
- On low heat stir in cheese until it melts – remove from heat.
- Stir in cooked Macaroni.
- Move all mixed ingredients to a casserole dish.
- Melt butter (3 Tbl) in a small sauce pan – stir in bread crumbs, mix well with fork – sprinkle on top of Macaroni and Cheese.
- Chop up about 4 tomatoes from the can and add pieces to top of Macaroni and Cheese.
- Bake covered at 350 for 15 minutes then for 5-7 minutes uncovered.
Notes
If you'd like your cheese sauce to be even cheesier, you can add another cup of cheese.
