Well it officially feels like fall!  We had a great weekend with all of our regular activities plus we managed to make a trip out to the pumpkin patch to pick out some special ones to get ready for Halloween.

Smallest person pulls the wagon!
Smallest person pulls the wagon!

If you’re like me, cooler temps call for comfort food, so this week I thought I’d share my baked macaroni and cheese recipe.  This one is a huge crowd pleaser in my house.

I adapted this recipe from The Joy of Cooking cookbook.  This cookbook really taught me how to cook.  It’s one of those cookbooks that is classic and starts from the most basic recipe or technique all the way up to complex dishes.  If you’re looking for a great all around cookbook, I highly recommend it.

Anyway, back to my mac and cheese.  It’s evolved a lot over the years of me making it, especially since having the girls.  But the great thing about mac and cheese is it’s versatility.  You can dice up some veg, like onions and spinach, or throw in some protein like tuna or leftover shredded chicken, and it will always taste delicious.  These days I do a lot of flavour but very little else because I have picky eaters who don’t like chunky things in their food.  Having said that, you can also sneak in some extra nutrition by adding pureed butternut squash or carrots, and your little ones will be none the wiser.

Hope everyone has a great Monday!

Cooked small shells. Drained and set aside.

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Baked Macaroni & Cheese
Print Recipe
A delicious homemade macaroni and cheese that sure to please everyone. Once you try this, you'll never go back to eating macaroni and cheese from a box ever again!
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Baked Macaroni & Cheese
Print Recipe
A delicious homemade macaroni and cheese that sure to please everyone. Once you try this, you'll never go back to eating macaroni and cheese from a box ever again!
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Cook pasta as per package directions until al dente. Drain and set aside.
  2. Preheat oven to 350 degrees fahrenheit.
  3. In a large sautee pan, over medium heat, make a roux by melting the butter and flour, mixing well until the mixture is smooth and without any clumps.
  4. Remove the pan from heat.
  5. Add half the milk and mix with the roux until smooth. You can use a whisk or spoon. I usually just use a spoon.
  6. Return the pan to heat and add the rest of the milk and mix well.
  7. Bring the milk to a slow boil and turn the heat down low. The sauce should thicken up quickly once it starts to boil. Usually within a couple of minutes. The sauce should be thick enough to coat a spoon.
  8. While the sauce is thickening add the lemon juice, onion powder, paprika, salt and pepper.
  9. Turn off heat and add 1 cup of cheese and stir in until melted.
  10. Add the cooked pasta and mix until all of the macaroni is covered in the sauce.
  11. Transfer to a heat safe casserole and top off with the remainder of the cheese and the bread crumbs.
  12. Bake for 30 minutes.
Recipe Notes

If adding pureed veggies, you can add about 1/4 cup without changing the rest of the recipe.  Otherwise you'll need to adjust the amount of sauce you make or add more macaroni, so the dish doesn't get runny.

MacandCheesePin

Recipe adapted from The Joy of Cooking.

 

 

 

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