Macaroni & Cheese
Hey Y'all,
I hope that everyone is having a wonderful day so far. Allie has been lifeguarding all day and is now home. I have been on the search for an extra long shower curtain. We renovated the upstairs bathroom last summer and had a tension rod for the shower. Well it broke so we bought one that you could drill into the tile and is rounded. Well my dad hung it to high so now on the hunt for one. Next time we will definitely mark the height before we drill. The annoying part is that you have to order them online or they have ones but they are not what I am looking for. So with all the running around I was doing I had a craving for Macaroni and Cheese. The great thing about it is that you usually have all the ingredients on hand and it is so much better than the kind in a box.
For the ingredients you will need 16 oz. Elbow Macaroni, 4 tbsp. Butter, 1/4 to 1/2 cup Flour, 1/2 cup to 1 cup Milk, 1/2 block cubed Velveeta, Salt and Pepper.
First thing is get a pot of water going over high heat. Once the water is boiling add the macaroni to the boiling water. Reduce the heat to medium high heat and cook for about 8 to 10 minutes or until pasta is al dente. Once pasta is cooked drain and return back to the pot. In a small sauce pan heat the butter over medium heat. Once butter is melted add the flour to it and great a roux. I start with 1/4 cup and then add more using 1 tbsp. at a time. Once the roux is created add the milk and velveeta. Add only 1/2 cup of milk at first and let the cheese melt. If sauce is to thick add milk 1/8 cup at a time. Once sauce has come to the consistency that you like, pour over the macaroni. Stir until combined. Taste and then season with salt and pepper to your liking. Serve and Enjoy!!!
This macaroni and cheese is so cheesy and simple to make!!!! I love how the noodles still have texture to them with out having the mushy overcooked noodle flavor. The cheese sauce is easy to make and is a little bit salty but in a good way. It is creamy, rich and decadent. You can make the exact cheese sauce with using shredded cheddar cheese about 4 to 5 cups. You can really add any spice or veggie or meat into this dish and make it something completely different. I have added chopped tomato, green chilies, onion and garlic to it for more of a mexican mac and cheese. It is kind of like chicken, do whatever you want to it. I hope that your family and friends enjoys this dish as much as mine have over the years. Next time I am going to bring you my homemade Lemon Meringue Pie. It is so impressive that everyone will think you bought it from a bakery. Have a wonderful day and see y'all next time.
I hope that everyone is having a wonderful day so far. Allie has been lifeguarding all day and is now home. I have been on the search for an extra long shower curtain. We renovated the upstairs bathroom last summer and had a tension rod for the shower. Well it broke so we bought one that you could drill into the tile and is rounded. Well my dad hung it to high so now on the hunt for one. Next time we will definitely mark the height before we drill. The annoying part is that you have to order them online or they have ones but they are not what I am looking for. So with all the running around I was doing I had a craving for Macaroni and Cheese. The great thing about it is that you usually have all the ingredients on hand and it is so much better than the kind in a box.
For the ingredients you will need 16 oz. Elbow Macaroni, 4 tbsp. Butter, 1/4 to 1/2 cup Flour, 1/2 cup to 1 cup Milk, 1/2 block cubed Velveeta, Salt and Pepper.
First thing is get a pot of water going over high heat. Once the water is boiling add the macaroni to the boiling water. Reduce the heat to medium high heat and cook for about 8 to 10 minutes or until pasta is al dente. Once pasta is cooked drain and return back to the pot. In a small sauce pan heat the butter over medium heat. Once butter is melted add the flour to it and great a roux. I start with 1/4 cup and then add more using 1 tbsp. at a time. Once the roux is created add the milk and velveeta. Add only 1/2 cup of milk at first and let the cheese melt. If sauce is to thick add milk 1/8 cup at a time. Once sauce has come to the consistency that you like, pour over the macaroni. Stir until combined. Taste and then season with salt and pepper to your liking. Serve and Enjoy!!!
This macaroni and cheese is so cheesy and simple to make!!!! I love how the noodles still have texture to them with out having the mushy overcooked noodle flavor. The cheese sauce is easy to make and is a little bit salty but in a good way. It is creamy, rich and decadent. You can make the exact cheese sauce with using shredded cheddar cheese about 4 to 5 cups. You can really add any spice or veggie or meat into this dish and make it something completely different. I have added chopped tomato, green chilies, onion and garlic to it for more of a mexican mac and cheese. It is kind of like chicken, do whatever you want to it. I hope that your family and friends enjoys this dish as much as mine have over the years. Next time I am going to bring you my homemade Lemon Meringue Pie. It is so impressive that everyone will think you bought it from a bakery. Have a wonderful day and see y'all next time.
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