I love All Recipes, but their recipes are written for gourmet chefs, even their macaroni and cheese. Let me help you out with this.
Botch and Learn:
- Cook the macaroni al dente. Otherwise you’ll end up with a mushy mess between the warm sauce and baking time.
- A roux sounds like a dog’s name. Apparently, it’s a mixture of fat and flour to thicken a sauce. To get it thicker, whisk it for 5 minutes before you add the milk. Also, macaroni and cheese should be a guilty pleasure – replace a little milk with cream. I know you want to.
- I added the sauce directly into the macaroni pot. I advise that you don’t. Cleaning three cheesy dishes proved to be time consuming.
- I added less bread crumbs into batch 2 and enjoyed the texture more, it wasn’t as gritty.
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (Don’t try to use Kraft American – there’s not enough flavor and you might accidentally get a plastic wrapper in it)
1/2 cup grated Parmesan cheese (Check the expiration date)
3 cups milk
1/4 cup butter (That’s a half of a stick not a full one)
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup crumbs
1 pinch paprika
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
- Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.