Mac and cheese. It's synonymous with comfort food and kid favorite. In this house, it's also one of my go to meals when I'm pressed for time or realize at a late hour that I didn't plan ahead for dinner.
I grew up on mac and cheese from the blue box. That blue box was also a staple during my college days. As a newlywed, I finally realized what I'd been missing out on all those years!
A co-worker at the time, who happened to be a vegetarian, shared this recipe with me. This is the good stuff. I kid you not.
Munchie Mac & Cheese
4 T butter
1/4 onion, finely chopped
2 T flour
1/4 tsp dry mustard - - oops, I forgot this initially.
Salt, to taste (I use 1/2 tsp)
Pepper, to taste (I use 1/4 tsp)
1 1/2 c. milk
2 c. grated cheddar cheese
1 c. grated swiss cheese
2 c. (dry) macaroni, cooked
2 T bread crumbs*
Melt butter, stir in onions, and add flour. Stir until smooth. Add salt, pepper, and mustard. Slowly, add milk, and cheeses. Stir until thickened and bubbly. Place macaroni in a 13 x 9 glass dish; pour cheese over macaroni. (I typically reserve at least a half cup of the starchy water from the macaroni and add it here as needed until the dish is of the desired creamy consistency we prefer.) Sprinkle bread crumbs and a little extra cheese on top. Bake 15 minutes at 350. Serves 6 to 8.
*Sometimes I forego the bread crumbs and add french-fried onions (the kind that go with the classic green bean casserole). Or, if I want to get really fancy, we add crumbled bacon on top when serving.
Trust me when I say that your family will love you for making this!