For years, the only macaroni and cheese I ate came in a blue box. I thought it was the bees knees. Then one day I decided that I wanted to make macaroni and cheese from scratch. Oh my goodness, the taste was better than any other mac and cheeses I had made previously. The powdered stuff just doesn’t compare to real cheese. The depth of flavor was so much more intense. Funny how real ingredients can do that for a dish.
Yesterday I tried this baked macaroni and cheese recipe. Super duper simple and a 10 on the yumminess scale.
Here are some pictures.
If you wanted to add something to this mac and cheese, here are some things that I think would make it taste even more amazing.
Crispy, crumbled bacon
Sweet Italian turkey sausage
Barbecue pulled pork
Roasted red bell peppers
Roasted zucchini and garlic
Do you have a favorite mac and cheese recipe?
Send it to me and I’ll feature it on my blog.
Baked Macaroni and Cheese from Tide and Thyme
2 cups elbow macaroni
4 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. dry mustard powder
2 cups milk
8 oz. sharp cheddar cheese, shredded
Preheat oven to 350⁰F.
Fill a large saucepan with water, and bring to a rolling boil. Add about a tbsp of salt to the water. Add the pasta, and cook in the boiling water for 5 minutes. Drain pasta, cover with a damp kitchen towel, and set aside.
In the same saucepan, melt the butter over medium heat. Add the flour, and whisk constantly for about 3 minutes…until the flour mixture is a light amber in color. Add in the mustard powder. Slowly whisk in the milk, and continue to whisk for about 5 minutes until the sauce has thickened. Remove from heat and add the shredded cheddar cheese, whisking until cheese is melted. Season with salt and pepper to taste. Add the pasta back into the saucepan with the cheese sauce and stir to coat.
Place macaroni and cheese to a medium sized baking dish. I usually use an 8X8 or a Corningware dish. Cover with aluminum foil and bake at 350 degrees for about 40 minutes, until bubbling around the edges.