Honey, You Have GOT To Try My Macaroni and Cheese

by Catherine Ipcizade | More from this Blogger

26 Oct 2006 08:32 AM

If I had to list my favorite foods, macaroni and cheese would be at the top. I love it in every form, from the blue box to the red box, and especially...with NO box. Making macaroni and cheese doesn't have to come with powder. It doesn't have to come with oven directions. You can make this delicious meal from scratch faster than you might imagine.

I created this recipe tonight. The kids were scrambling around. My husband was late getting home. But still, homemade macaroni and cheese was possible to make, with a little patience and a whole lot of love. It's comfort food at its finest.

I hope you'll try my recipe. And if by chance it becomes a new family favorite, I hope you'll write and tell me. From my kitchen to yours, here it is:

Ingredients:

4 Tablespoons unsalted butter

5 Tablespoons all purpose flour

3 cups whole milk

4 cups shredded Colby-jack cheese, divided

¾ cup plain yogurt

1 pound small macaroni

1 Tablespoon kosher salt

½ teaspoon black pepper

To make:

Preheat oven to 350 degrees.

Boil the pasta according to package directions minus 2 minutes (it will continue to cook in the oven). Strain and combine in a large mixing bowl with the yogurt.

While the pasta is cooking:

In a medium-large saucepan, melt the butter over medium heat. Add the flour and stir with a wooden spoon for one minute to cook out the raw flour taste. Add the milk slowly, whisking to remove any lumps from the flour. Add salt and pepper. Over medium heat, continue to heat the milk mixture until it comes to a boil, stirring almost constantly.

As soon as it comes to a boil, remove the pan from the heat and stir in the cheese, mixing until it is melted. Pour the cheese mixture over the pasta/yogurt mixture and mix well with a rubber spatula.

Pour into a buttered deep casserole dish and top with remaining 1 cup of cheese.

Bake in preheated oven for 40-45 minutes until the macaroni is bubbly and the edges are starting to turn golden.

**If you'd like, you may combine breadcrumbs with melted butter and sprinkle that on top of the macaroni before baking. Personally, I like it without.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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beannie842002 (1396) 26 Oct 2006 09:46 AM

We are gonna have to try this recipe my kids love mac and cheese they would eat it everyday all day long if i would let them.

Catherine Ipcizade (5617) 26 Oct 2006 10:03 AM

Please let me know how you like it. The yogurt made it creamier. You can substitute sour cream if you'd like...and if you don't use kosher salt, you can substitute HALF the amount of regular salt. PS. I think I'd eat it everyday all day long if I could, too, but don't tell anyone! Hehe