We had several family members over yesterday to celebrate Memorial Day and May birthdays. Our plan was to burn the brush pile that we've been accumulating by trimming trees and picking up sticks, have a wiener roast and enjoy the beautiful outdoors. Since the day dawned with possible severe storms forecast, we switched to an alternative plan of grilling hamburgers and eating inside.
While trying to think of something to serve with the hamburgers I decided to add macaroni & cheese to the menu. Our family usually makes macaroni & cheese on the stovetop but since I was cooking for a crowd I wanted to bake it so I wouldn't have to be attentive to the cooking while everyone was arriving.
I decided to try a new recipe and I found this great one on allrecipes.com. Since several of our family mentioned how tasty it was and wanted the recipe I thought I would share it here for them and for you. I prepared it differently from the original recipe and added more cheese so I'm posting it as I made it. (You can see the original here if you're interested.) I was tempted to leave out the onion--whoever heard of Mac & Cheese with onion?--but I'm really glad I didn't! There was no onion flavor--it only added to the overall great taste. The recipe supposedly serves 6-8 so I doubled it. There were no leftovers.
(I also posted the recipe to the Recipes #1 page under section 4. Salads, Vegetables, & Side Dishes.)
Old Fashioned Mac and Cheese
2 c. uncooked elbow macaroni, cooked according to package directions
4 T. butter
2 T. all-purpose flour
2 c. milk (I used 1/2 c. half & half because I had it and was short of milk)
1/4 c. grated onion
salt & pepper to taste
1/4 lb Velveeta
1/4 lb. shredded Cheddar cheese
1/4 lb. shredded Swiss cheese
(I used more cheese--probably 1/2 again as much.)
Preheat oven to 350 degrees
While macaroni is cooking, melt butter in small saucepan over medium high heat. Stir in the flour until a paste forms. Add the milk and stir constantly until mixture begins to thicken slightly. Add onion and Velveeta. Stir till cheese is melted. Pour over cooked macaroni and stir. Pour mixture into a 9x13 baking dish. (It will be soupy.) Sprinkle top with the Cheddar & Swiss cheeses.
Bake at 350 degrees for 45 minutes.
While trying to think of something to serve with the hamburgers I decided to add macaroni & cheese to the menu. Our family usually makes macaroni & cheese on the stovetop but since I was cooking for a crowd I wanted to bake it so I wouldn't have to be attentive to the cooking while everyone was arriving.
I decided to try a new recipe and I found this great one on allrecipes.com. Since several of our family mentioned how tasty it was and wanted the recipe I thought I would share it here for them and for you. I prepared it differently from the original recipe and added more cheese so I'm posting it as I made it. (You can see the original here if you're interested.) I was tempted to leave out the onion--whoever heard of Mac & Cheese with onion?--but I'm really glad I didn't! There was no onion flavor--it only added to the overall great taste. The recipe supposedly serves 6-8 so I doubled it. There were no leftovers.
(I also posted the recipe to the Recipes #1 page under section 4. Salads, Vegetables, & Side Dishes.)
Old Fashioned Mac and Cheese
2 c. uncooked elbow macaroni, cooked according to package directions
4 T. butter
2 T. all-purpose flour
2 c. milk (I used 1/2 c. half & half because I had it and was short of milk)
1/4 c. grated onion
salt & pepper to taste
1/4 lb Velveeta
1/4 lb. shredded Cheddar cheese
1/4 lb. shredded Swiss cheese
(I used more cheese--probably 1/2 again as much.)
Preheat oven to 350 degrees
While macaroni is cooking, melt butter in small saucepan over medium high heat. Stir in the flour until a paste forms. Add the milk and stir constantly until mixture begins to thicken slightly. Add onion and Velveeta. Stir till cheese is melted. Pour over cooked macaroni and stir. Pour mixture into a 9x13 baking dish. (It will be soupy.) Sprinkle top with the Cheddar & Swiss cheeses.
Bake at 350 degrees for 45 minutes.
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