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!
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
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!
After you have made your sauce, melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown.
Spread over the macaroni and cheese and sprinkle with a little paprika.
Bake at 350 degrees for 20 minutes. Voila! Cheesy goodness!
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!