Baked mac and cheese
Considered by many as America’s most beloved comfort food, mac and cheese was tonight’s emergency and very rushed dinner. We ran out of rice, we ran out of green leafy vegetables, it’s been raining (with gusty winds) for the past four days and grocery shopping wasn’t the most attractive activity for the day. In short, there weren’t too many choices for dinner. It was either a no-meat, no-veggies tofu dish or pasta. Mac and cheese seemed to be the simplest.
If you search the web for “mac and cheese”, you will find recipes for so many versions you’ll end up not knowing which one to make. There are versions with milk, cream, ham or bacon. There are versions with spinach and peas. The simplest is a mixture of butter, cooked pasta and shredded cheese. I’m throwing in my version with the rest.
Serves 4 to 6.
Ingredients:
225 g. of uncooked elbow maraconi
2 pimientos, cored, seeded and finely chopped
1 large white onion, peeled and finely chopped
1/4 c. of butter
4 tbsps. of flour
225 g. of sharp cheddar cheese, grated
6 to 8 slices of mild cheddar cheese
3 to 4 c. of skim milk
salt
Cook the macaroni according to package directions. Drain and set aside.
Melt the butter in a medium sauce pan. Add the chopped onion and pimientos. Cook over medium heat until they start to soften, about 2 minutes. Add the flour all at once, stirring to dissolve lumps. Cook, stirring often, for about 5 minutes. Pour in the milk in a thin stream, stirring non-stop to create a smooth sauce. Add the grated cheese. Cook until the cheese melts. Off the heat, season with enough salt to suit your taste.
Pour the cooked macaroni in a baking dish. Pour in the cheese sauce. Stir to blend. Smoothen the top with a spatula or the back of a spoon. Lay the slices of mild cheddar cheese on top.
Bake in a preheated 380oF oven for 15 to 20 minutes until hot and bubbly.
Let rest for at least 10 minutes before cutting and serving. Serve with buttered toast or whatever bread you fancy.
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There’s something about mac and cheese that I find so appealing — yet so dangerous at the same time. It’s all that cheese!
Dangerous? LOL I prefer to think that cheese is a health food. That way, I feel no danger. hehehe
Classic case of necessity giving birth to ingenuity?
That looks so tempting.
Hehehe I was about to bang my head on the wall trying to decide if I should just call Pizza Hut instead. LOL
wow! with so easy-to-follow instructions and n0t complicated ingredients, my family would have this as dinner tonight! hehehe.. thx, connie! more power..
hi ms. connie,
is there any brand of sharp and mild cheddar cheese you would recommend?
that mac and cheese looks so yummy!!
thanks. =)
We currently use Land O’ Lakes cheeses at home.
I have heard of this from a friend and I thought it’s a baked mac from McDonalds hahaha… I have no idea what it was. I asked my friend for a recipe but she seems very busy and we both forgot about it. I am glad you shared this simple yet looks very tasty recipe to us.
Thank you again Connie!
Btw, is the book out yet?
hi miss connie! i just want to ask if i can use kraft cheddar cheese and quickmelt cheese for the recipe?i am not sure if i could afford the expensive cheddar cheeses available in the market. thanks and more power!
Yes, Farrah. You can experiment with different cheeses.
hi again miss connie! i forgot to ask,can i substitute the skim milk with fresh milk?thanks again!
Yes.
hi connie,
i just want you to know that i really admire u. most of your recipes i tried it especially the bake macaroni. i just want to ask can i use a turbo for bake macaroni. my mom’s bday is fast approaching and i would like to surprise her on her bday by cooking bake macaroni but unfortunately she dont have an oven. can you please help me or teach how to bake a bake macaroni using turbo.
A turbo broiler works the same way as a convection oven. So, you use it the same way.
Ms. Connie can I use oven toaster?
Yes, but the settings and baking time might be different.
thank you…