Easy Macaroni and Cheese

Posted by Courtney Lopez on

Easy Macaroni and Cheese

In the first few months of my pregnancy all I wanted was macaroni and cheese, grapefruit, watermelon, and now I’ve added honeydew to that ever growing craving list.  I had a brief period where I grew tired of mac and cheese, crazy I know!  Now that craving is back, so I figured I’d share how I make my Easy Macaroni and Cheese with you!  When I asked people for recipes for homemade mac and cheese I heard a lot about velveeta, but I’m actually not a fan of that thick cheese in my macaroni – also the fact that it’s processed.

So I began experimenting with cheese and found that I really like Mild Cheddar Cheese, which you can get  in your local store in the refrigerated cheese section.  I also don’t want all the extra fat so instead of using the typical heavy cream I use my Organic 1% Milk with no problems.  I hope you try my recipe, and enjoy as much as we do!

Easy Macaroni and Cheese

Makes 8 Servings

12 Ounces Elbow Noodles
12 Ounces Cheddar Cheese
1 1/2 Tablespoons Butter
2 Tablespoons Flour
2 Cups 1% Milk
Salt and Pepper to taste

In a large sauce pan bring water to a boil, and cook pasta until tender, drain and set aside. Easy Macaroni and Cheese
In the same sauce pan melt butter whisk in the flour until it makes a thick roux, and slowly add in the milk while still whisking.  Keep on low-medium heat while stirring occasionally.
Meanwhile in a food processor shred your cheddar cheese,
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once the milk mixture is steaming (not boiling) add in your cheese – leave about a handful for topping.  Stir slowly, and once combined add in your elbow noodles. Salt and pepper to taste.
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Pour your macaroni and cheese into little ramekins and top with remaining cheese.  Easy Macaroni and Cheese
Toss them in to the oven under a broiler so that the cheese can melt and enjoy! (You can also add breadcrumbs to the top – I just prefer cheese alone)
Easy Macaroni and Cheese

I can’t get over how easy this recipe is.  What makes it even easier is using a food processor.  I used to use a handheld shredder and ended up with mushed handled chunks of cheese that would just be tossed.  Thankfully with my KitchenAid food processor there’s only a few bits that sometimes get left behind.  No worries, it melts just the same.

Easy Macaroni and Cheese

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