Mac N Cheese (the blue box rebellion)

I have never been a fan of a certain blue box (who shall remain nameless), neon orange mac n cheese. Even when I was a kid, it just wasn’t my thing. I’ve tried a lot of mac n cheese over the years, but nothing tastes as good as homemade. It may take a little extra effort, but in my opinion, it’s totally worth it!

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Ingredients

1/4 pound soft cooked pasta (elbow, rotini, shells etc…)
1 cup shredded sharp cheddar cheese
1/4 cup grated parmesan
1-1/2 cups milk
2 tablespoons butter
1 tablespoon plus 3/4 teaspoon flour

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Topping

1 tablespoon butter
1/4 cup bread crumbs
pinch of paprika

Cook your pasta according to the package directions. (Don’t forget to salt the water!) Drain and pour into a square casserole dish.

In a saucepan, melt your butter over medium heat. Slowly add in flour and whisk, to make a roux. (Get all those lumps out!) Add milk to the roux slowly, whisking constantly. Slowly bring to a boil, then turn heat to low. Add in cheeses and cook over low heat until cheese is melted and the sauce thickens. Pour over your pasta and stir to coat!

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After you have made your sauce, melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown.

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Spread over the macaroni and cheese and sprinkle with a little paprika.

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Bake at 350 degrees for 20 minutes. Voila! Cheesy goodness!

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I love this recipe, because it’s something the whole family can enjoy! (Makes about 4 servings.) If your baby is not quite to the pasta stage yet, leave out the breadcrumbs, and pulse a few times in the blender. A chunky purée is a great way to get them used to new textures!

-Stephanie

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One thought on “Mac N Cheese (the blue box rebellion)

  1. Pingback: Molecular Mac & Cheese in a certain shade of orange | food flavor fascination

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