Macaroni & Cheese

This came from a Better Homes & Gardens cookbook, and Mom often made this when we were growing up. I basically never put in onions. You can even add chopped up hot dogs or ham, which is delicious but also a bit greasy. You don’t necessarily have to bake it. It comes out great just made on the stovetop. I even once made a cheddar fondue with this sauce recipe, but added a lot more cheese. It was delicious.

If you’re making it gluten free, I’ve made it doubled on the stove (unbaked) a few times, and it’s amazing. I love the buttery sauce. I use a whole 12 oz. box of gluten free rotini. And you can either use gluten free flour or replace with half the cornstarch.

Below is a picture of the baked version (it absorbs a lot of the sauce). The recipe card picture is made with gluten free rotini and hot dogs, which has much more sauce–usually I add more pasta when I make the stovetop version because it’s very saucy.

Macaroni & Cheese

  • Servings: 4
  • Difficulty: medium
  • Print


Baked or unbaked, tastes great. You can even add sliced hot dogs.

Ingredients

  • 1 ½ c. Elbow Macaroni or Rotini (or gluten free rotini–if doubling and making on stove, use 12 oz. box)
  • 3 Tbsp. Butter
  • 2 Tbsp. Flour (or 1 Tbsp. cornstarch)
  • ½ tsp. Salt
  • Dash of Pepper
  • 2 c. Milk
  • ¼ c. Onion, finely chopped (optional)
  • 8 oz. Cheddar Cheese (2 c. if cubed) (sharp is best, but mild is still delicious)
  • (optional) Hot dogs cut into rounds (1 pack of 8 hot dogs is good for a double batch)

Directions

(Double recipe for large family, to fill 9×13 pan.) Cook and drain macaroni. In saucepan, melt butter and blend in flour, salt, and pepper. Add milk, then cook and stir till thick and bubbly. Add onion and cheese, stirring till cheese is melted. Mix cheese sauce with macaroni (and add hot dogs if using). You can serve as is or pour into 1 ½ qt. casserole or sprayed 9×13 pan and bake at 350° for 35-40 minutes or till heated through.


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