Wednesday, March 18, 2009

Homemade Macaroni and Cheese

I am SOOO annoyed with blogger right now! For some reason it keeps putting some of my picures sideways and it's making me CRAZY!!! So that's why the next picture is sideways...

2 T butter
2 c milk
3 T flour
½ t onion salt
Pepper to taste
2 c cubed Velveeta cheese
½ c grated sharp cheddar cheese
1 lb elbow macaroni (or mini shells)
1 c Monterey jack cheese
1 c sharp cheddar cheese
Panko bread crumbs
Olive oil

Boil water with salt for macaroni and only cook about 3-4 minutes and drain. Melt butter in saucepan and add flour to melted butter. Mix in 1 cup milk. Mix in onion salt and pepper. Add 1 more cup of milk; keep heat about medium. Add Velveeta and cheddar cheeses. Stir constantly until all cheese is melted. It will seem thin, but it will get thicker as it cools. Pour over macaroni. Pour half of the mixture in a baking dish (smaller than a 9 by 13, but that has higher sides.) Sprinkle ½ c Monterey jack cheese and ½ c sharp cheddar over top. Pour remaining macaroni over top. Sprinkle the rest of the cheese over top. Top with Panko bread crumbs and drizzle with olive oil. Bake at 350 degrees for 40 minutes or until bread crumbs are brown and toasted. Now go on a 3 day fast.
*If you don't want to bake it, you can just eat the macaroni and cheese after you pour the velveeta and cheddar sauce on. That's how this recipe started...I just decided to make it a baked ooey, gooey goodness. I love how the bread crumbs give it a crunch. If you have a complex with Velveeta cheese, you can go ahead and add whatever cheeses you like...I think an extra sharp white cheddar cheese would be delicious!
*The basic mac and cheese sauce is from The Grandma Lyman Family Cookbook and is under "Homemade Macaroni and Cheese" by my I basically grew up on it. DELICIOUS!

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