Recipe: Homemade Macaroni & Cheese

17 Aug


If you’ve been reading my blog you’ve probably already read about my Homemade Macaroni & Cheese.  I am not one to brag but in my eyes, it’s simply delicious (but totally not healthy, so if you’re looking for something healthy just stop reading).  It also helps that it is Jayden’s favorite dish I make as well so Homemade Macaroni & Cheese is made at least once a month in our home.

Because Adam is away this week (he doesn’t eat it, too “unhealthy” for him) I thought it would be a perfect week to make some deliciousness!  What a better rainy day meal then some Macaroni & Cheese.  If anyone does make it, please send me a photo, I’d love to add it to this post!


1 (8 ounce) package of elbow macaroni

1/4 cup butter

2 tablespoons of corn starch

1/2 teaspoon of dry mustard (this is my secret ingredient, feel free to add a little extra)

2 cups shredded cheese i.e., taco blend, cheddar and monterey jack, etc.

2 1/2 cups milk

1 teaspoon salt

1/8 teaspoon pepper


Preheat oven 375 degrees

Boil water and add noodles.  Cook to al dente.  Set aside.

Over medium heat mix butter, cornstarch, dry mustard, salt and pepper.  Stir until smooth and bubbly.

Gradually add milk.  Cook and stir until sauce is boiling (this takes a little while (7-10 minutes) but allow the sauce to thicken a little before you add cheese).

Add 2 cups of cheese.  Pour cheese sauce over macaroni and place into a greased 2 quart baking dish.

Top with crumpled ritz crackers.  Bake for 20-25 minutes until edges are bubbly.



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