Since I’ve learned to cook, we’ve been having significantly less macaroni and cheese. Kraft mac & cheese has lost its appeal. This is a completely positive change… however… I must admit I do miss the bit of comfort that a big ol’ bowl of macaroni and cheese brings.
Paul’s sister gave us a recipe for homemade macaroni and cheese that somehow blends that line between comfort food and adult dinner fare – and it’s not much more difficult than opening that blue box!
Baked Macaroni and Cheese
based on recipe from Paul’s sister
- 2 cup macaroni noodles
- 1/2 stick butter
- 1/2 cup flour
- 1-2 cups milk
- 8 oz American cheese, shredded or cut into small pieces
- chopped onions
- Boil macaroni noodles according to package directions; drain.
- In large saucepan, sautee onions in butter. Add cooked noodles, 1 cup milk, cheese over low heat. Add more milk to thin if needed.
- Pour macaroni into casserole pan and bake uncovered at 375 for 30 minutes.