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Mamas Best Macaroni And Cheese

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Ingredients

Adjust Servings:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 dash pepper
1/2 teaspoon mustard powder
1 cup milk
1 cup cheddar cheese, shredded
2 cups macaroni, cooked
1 pinch cayenne (optional)

Nutritional information

276.1
Calories
109 g
Calories From Fat
12.2 g
Total Fat
7.4 g
Saturated Fat
35.6 mg
Cholesterol
269.8 mg
Sodium
30.3 g
Carbs
1.2 g
Dietary Fiber
1.1 g
Sugars
10.9 g
Protein
102 g
Serving Size

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Mamas Best Macaroni And Cheese

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    Cuisine:

    I think many folks here are having problems because they do not understand how to make a proper ROUX! If it came out watery and not thick, thats because you did not cook the roux long enough. Part of this, you should have the heat VERY low because butter will burn. I never even came close to medium, keeping mine at max medium low. I kept stirring and cooking it for about 5 minutes, which made a VERY Thick (perhaps even al ittle too thick! woops!) roux, and a very thick sauce.
    Also, yes, this isn't as 'cheesy' as boxed mixes... because this doesnt use additional flavorings, etc, its solely the cheese and spices you are tasting. I think it is delicious in a completely different way than boxed mac n cheese. If you prefer more flavorings, I like to add some worcestershire sauce to my mac n cheese, and hot sauce. I added some after I tasted mine, just because thats how i enjoy it normally :)
    also, if you dont have mustard powder, you can replace it with some brown mustard - do it to taste, since it wont convert identically. Just a little should do the trick, though!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Mama’s Best Macaroni and Cheese,My kids say this is better than ‘the blues’ and gobble it up, even when I toss in a handful of cooked veggies like broccoli, peas, carrots, etc…. Make it a one dish meal with some tuna, cooked ham, etc… It is just as easy as the ‘blue box’ at least I think so and it is much healthier!,I think many folks here are having problems because they do not understand how to make a proper ROUX! If it came out watery and not thick, thats because you did not cook the roux long enough. Part of this, you should have the heat VERY low because butter will burn. I never even came close to medium, keeping mine at max medium low. I kept stirring and cooking it for about 5 minutes, which made a VERY Thick (perhaps even al ittle too thick! woops!) roux, and a very thick sauce.
    Also, yes, this isn’t as ‘cheesy’ as boxed mixes… because this doesnt use additional flavorings, etc, its solely the cheese and spices you are tasting. I think it is delicious in a completely different way than boxed mac n cheese. If you prefer more flavorings, I like to add some worcestershire sauce to my mac n cheese, and hot sauce. I added some after I tasted mine, just because thats how i enjoy it normally 🙂
    also, if you dont have mustard powder, you can replace it with some brown mustard – do it to taste, since it wont convert identically. Just a little should do the trick, though!,I really liked this recipe. Very easy to follow.I pre-cooked some broccoli and carrots, and I added the grated onion to the roux. Used evaporated milk. End result was creamy, cheesy and pretty! Thank you, Hope!


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    Steps

    1
    Done

    Make a Roux by Melting Butter in Pan and Adding Flour. Stir Constantly and Cook Until It Is the Color of Caramel Candy. It Burns Easily So Stir Stir Stir!

    2
    Done

    Slowly and Carefully Add Milk While Stirring.

    3
    Done

    When Milk Starts to Steam Add Cheese and Seasonings and Stir Until Melted and Well Combined.

    4
    Done

    Pour Over Cooked Macaroni Noodles and Serve.

    Avatar Of Pippa Carney

    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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