This is her original recipe:
2 T butter
2 T flour
1/2 t salt
2 1/2 C milk
2 C cheese, OR 1/3 pound OR 11 slices
8 oz elbow macaroni
Here is our family's version:
1/2 medium yellow onion- chopped small
2 garlic cloves- crushed or fine chopped
3 T butter
3 T flour
1/2 t salt (we use sea salt)
1 1/2 C milk
1 C broth (we use organic vegetable broth) OR skip the broth and add an extra C milk OR 1 C pureed squash (with the squash option I usually add about 1/4 cup more milk for the right consistency)
2 C cheese (we really like to mix this up, our favorites thus far are smoky cheddar and gruyere cheese)
8 oz dry pasta (I let the kiddos pick the shape, they usually go for shells or bowties!)
optional: 1/2 C bread crumbs or panko
Directions:
1. Preheat oven to 375
2. Cook pasta as directed on package
3. Make the cheese sauce
- Melt butter and add onions. Cook on medium heat til the onions are transparent.
- Add the garlic and saute for 20 seconds
- add the flour and mix
- slowly add milk and broth/squash 1/2 C at a time allowing mixture to thicken between additions. Stir frequently
- Heat until thick
- Add cheese and stir until blended
4. Mix cheese sauce with cooked pasta
5. Put macaroni & cheese (okay pasta & cheese!) into a greased baking dish
6. sprinkle top with panko or breadcrumbs and a little extra cheese if you want
7. Bake at 375 for 30 minutes
This recipe is not our most healthy, but everyone loves it! It is a frequent request and the boys always ask for seconds! And by boys, I mean the three small ones and the big one I am married to!
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