Lordy! Look what we got here... A bit of stick-ta-yer-ribs comfort food for the cold, to keep you NaNos going! Thanks to Rob for one of my favourites dishes!
There are somethings I will never tire of. Homemade macaroni & cheese is one of them. Creamy and cheesy, baked with a buttery bread crumb topping, what could be better?***
This recipe serves 4 in theory, but Tom & I could eat all of it ourselves. Not that we would or anything....
- 7 ounce package elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 1-1/2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 cup fresh bread crumbs
- Preheat oven to 375 degrees. Spray baking dish with PAM. (only heat oven & prepare pan if you are adding the bread crumb topping)
- Cook the macaroni according to package directions.
- Meanwhile, in a medium size saucepan, melt butter over medium-low heat.
- Add the flour, salt and pepper; stir until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
- Drain pasta.
- Add to the cheese mixture; toss to coat. You can serve it this way or you can transfer the cheesy goodness to a prepared baking dish.
- In a medium size skillet, melt butter--when smooth, add crumbs and stir over medium heat until lightly toasted, about 3 minutes.
- Top macaroni & cheese with crumb mixture.
- Bake for 25 minutes or until bubbly and golden brown.
Man, that looks good! For more cooking tips and recipes, please see Rob's awesome blog, What's Cooking?