I really have nothing much going on these days, just back in school and slowly working on my to-do list. So today, I'm going to share my yummy homemade mac n cheese recipe passed along and adapted from my 2nd ma.
Yummy Homemade mac-n-cheese
1 box (lb) elbow macaroni or other shape you like
1 tsp salt (to the water while cooking)
2 tbsp butter
1/2 small onion
1 clove garlic
3/4 cup milk (I use low fat)
2 cups cheese of your liking- I use a combination of Muenster, Monterey Jack, Cheddar and American and sometimes add Parmesan and Mozzarella. Cubes, shreds or torn slices work fine.
pepper to taste
1/2 cup Bread crumbs or old stale croutons (crushed)
Boil Water & cook pasta to AL DENTE' instruction according to package. Toss salt for seasoning in the water when you toss in the pasta.
While the pasta is cooking, chop 1 onion (small coarsely) and 1 clove garlic and saute in butter until onion is transparent. Add flour, stir for 30 sec until flour is golden brown. Then add milk immediately and whisk until smooth. (Make sure the milk is ready to pour so the flour doesn't burn.)
Add the cheese slowly, about 1/4 at a time, continuously whisking and stirring.
Pour pasta (when strained) into a baking pan/dish. If you like cheesey pockets of yumminess, add about 1/4 cup cheese not melted (set aside) to toss into it. Then add cheese sauce, pepper to taste (no more than 1 tsp), and 1/2 the breadcrumbs or croutons into the macaroni. Then top with the rest of the breadcrumbs. Bake at 350° for 15 minutes to brown the breadcrumbs.