15 Minute Homemade Macaroni and Cheese

by admin on April 17, 2010

Homemade mac and cheese

I keep trying to get my kids to eat macaroni and cheese that doesn’t come from a box. My son would love nothing more than to eat “papa’s” boxed mac and cheese over any homemade recipes. Well, I might have stumbled on a recipe that will appeal to his culinary senses and in the process be much healthier.

Makes approximately 4 servings

Ingredients:

  • 2 cups pasta (I used wagon wheel pasta for my 2 ½ year old)
  • 2 Tablespoons butter
  • 4 Tablespoons all purpose flour
  • 1 Cup of milk
  • 2 Cups coarse shredded cheddar cheese
  • Salt and pepper to taste

Quick Sidebar – just for kicks (and the sake of comparison 🙂 ) here are the ingredients for Kraft (the cheesiest?) Macaroni and Cheese –

CHEESE SAUCE MIX (WHEY, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, SODIUM TRIPOLYPHOSPHATE, CONTAINS LESS THAN 2% OF CITRIC ACID, LACTIC ACID, SODIUM PHOSPHATE, CALCIUM PHOSPHATE, MILK, YELLOW 5, YELLOW 6, ENZYMES, CHEESE CULTURE). CONTAINS WHEAT, MILK.

That is basically a bunch of salt, preservatives, and coloring that you really don’t need to be (and shouldn’t be) ingesting.

While your pasta is cooking you can prepare the rue (butter, milk, and flour). Melt the butter in a saucepan over low to medium heat. Add about half a cup of milk and add two Tablespoons of flour one Tablespoon at a time while whisking the mixture. Add the remainder of the milk and the other two Tablespoons of flour and whisk it smooth.

I add the milk and flour a little at a time because sometimes, depending on the temperature you won’t need as much flour or you might need more milk to reach the desired consistency.

Add the cheddar cheese to the rue and stir until it is melted smooth.

Drain the pasta, stir in the cheese sauce, and serve.

Based upon the amount she ate, this has my daughter’s seal of approval. Now I just need to try it out for my son and we’ll know just how good it really is.

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