Mac & Cheese is another one of my favorite childhood foods. It is cheesy and packed with carbs. Just thinking about it makes my mouth water! My mom made a roux based sauce, that is butter and flour, then we add milk and an entire block (8 oz) of cubed white sharp cheese. The recipe below is enough for pretty much just me and my husband since I love it so much, however there is enough in the recipe to serve another person if it is paired with a protein and a veggie.
Also, some cheese brands don’t melt as evenly as others, so if your cheese tastes a bit gritty once it’s cooked, you should probably use a different brand next time. I usually use Aldi’s brand, cracker barrel brand, or Kraft. We have had Cabot work out sometimes while other times it is gritty, and Helluvagood always comes out gritty.
- Cook 1 1/2 cup of macaroni to al dente and drain.
- While that is cooking, preheat oven to 375 F. Dice 1 small onion (1/2 cup) and cook in 4 Tbsp of butter until translucent.
- Once onions are translucent, add 4 Tbsp of flour stir, then add 2 cups of milk. Heat to a slight simmer.
- While that is heating, cube one block of cheese (8 oz) by cutting the block in half the short way, then slicing into slices 1/4 inch thick. Once milk is simmering, remove milk from heat and immediately add cheese and start stirring until all cheese is melted.
- Place drained macaroni into a 2 quart size or bigger backing/casserole dish. Then pour the hot cheese over top and carefully stir.
- Bake your mac & cheese for 30 minutes until the top has begun to brown and is bubbling hot.
- With only 10 minutes left, slice ham and fry in a frying pan with 1 Tbsp butter. Serve together.