From Johnna’s Kitchen: Baked Macaroni and Cheese
We’re sure that most people have had that delicious, cheesy dinner from the little blue box. What if we told you it was just as easy to make it yourself? Before diving into your next dinner, consider these facts:
Macaroni and cheese is the number one cheese recipe in the United States.
In any given twelve-week period, approximately one-third of the population of the United States will eat macaroni and cheese at least once. About half of all children in the United States will eat macaroni and cheese during this time period.
The most popular cheese used in macaroni and cheese recipes is Cheddar cheese.
In 1993, Crayola named one of their crayon colors “macaroni and cheese.”
This tried-and-true staple will have everyone asking for seconds!
1 lb. elbow macaroni
2 sticks butter
8 tablespoons flour
16 oz. cheddar cheese, grated
6 cups milk
salt & pepper
1 cup Italian bread crumbs
9×13 Pyrex baking dish
Preheat oven to 350 degrees.
Cook 1 lb. elbow macaroni according to the box directions, and set aside.
In a saucepan, melt 1 stick of butter over low heat.
When butter is melted, add 8 tablespoons of flour to the butter.
Stir the butter and flour until smooth, then add 6 cups of warm milk.
Continue to stir, and add 16 oz. grated sharp cheddar cheese.
Stir until the cheese is incorporated with the milk, butter, and flour.
Raise the heat to medium to medium-high, and continue to stir until cheese sauce is thickened, without coming to a boil.
Pour in the macaroni to the saucepan, then add a dash of salt and pepper. Stir until macaroni is coated with the cheese sauce.
Spray the bottom and sides of a 9×13 baking pan with cooking spray.
In a separate saucepan, melt 1 stick of butter over low to medium heat.
Once butter is melted, add 1 cup of bread crumbs to the butter, lightly stirring until breadcrumbs are coated with butter.
Pour the bread crumbs on top of casserole, and spread them out over the entire pan.
Bake on 350 for 30 minutes, until top is golden brown.