Macaroni and cheese is one of my favorite side dishes to cook and eat around the holidays and at cookouts. I based this recipe on my mother's mac and cheese and added my own spin on it. I also personally love this recipe because its not heavy on my stomach and as indulgent as a lot of mac and cheese recipes are while still being flavorful. Whether you want mac and cheese as a main dish or as a side, I invite everyone to try this recipe!
(Above: homemade cheesy roux)
(Layered noodles and cheese before the roux gets added)
-3 cups classic elbow macaroni noodles
-2 tbs. butter or margarine
-2 tbs. flour
-1 tsp. Lawry's Seasoned salt
-2 cups freshly grated sharp cheddar cheese
-2 cups freshly grated white cheddar cheese
-1/4 tsp. black pepper or more to taste
-1 tsp. smoked paprika
-2 cups milk
-1/2 cup minced yellow onions (opt)
-plain breadcrumbs for topping
Cook macaroni and drain. In a pot, melt butter or margarine then mix in flour. Add milk, turn up to med-high heat heat, and stir until flour is fully blended in with the milk.
Once the mixture starts to boil, add 1 cup of each of the cheddar cheeses, onions, and all seasonings. Stir until cheese is melted. about 3 minutes. Remove pot from heat.
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Layer noodles and cheese in the baking dish. Pour on the cheese sauce, making sure to completely cover the entire dish. Top with breadcrumbs. Bake for 30 minutes. Serve and enjoy!
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