If you know me, you know I have the diet of a 5 year old. If it was acceptable (and in some cases, aloud), I would almost always order off the kids menu.
One of my all-time favorite meals is #MacandCheese. It's a common go-to for me. In college and even after I practically live off #Kraft Mac and Cheese whenever I'm left to cook for myself.
While grocery shopping in Colombia, naturally, I picked up a box of Mac and Cheese. It wasn't Kraft. It was a brand I can no longer remember, but it did not compare. After finishing that meal disappointed, I decided it was time to try something new. ~#Homemade mac and cheese. I did some research, asked friends and family, then looked on #Pinterest.
Once we found an easy recipe with ingredients we can find at the local grocery store here, all was a go. We ended up using a recipe from Nate's mom which was similar to one from a friend. It didn't call for too many ingredients, was relatively quick and tasted AMAZING! Nate couldn't stop talking about how much he liked it. We're already planning to have it again later this week!
Try it out for yourself below and share your meals with us!
Ingredients: (6-8 servings)
4 cups uncooked elbow macaroni
3/4 cup butter, divided
6 tablespoons all-purpose flour
4-1/2 cups milk
4 cups (16 ounces) shredded sharp cheddar cheese
1-1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs
Instructions:
Cook macaroni according to package directions.
Meanwhile, in a saucepan, saute 1/2 cup butter. Add flour; whisk until blended.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheese, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated.
Transfer to a greased 13-in. X 9-in. X 2-in. baking dish.
Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture.
Bake uncovered, at 350 degrees for 30-35 minutes or until heated through.
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