Baked Macaroni and Cheese

Macaroni and cheese is a comfort food and not to be messed with, so this is a simple, straightforward recipe.  The chopped tomatoes and jalapenos are by far my favorite mix-ins.  There is no shame in using Velveeta…skip flour, butter and reduce milk to ½  cup.  I actually use the store brand.  Check the ingredients of your brands, my store brand lists cheddar and milk as the first two ingredients, it’s creamy and sharp and makes a great mac n’ cheese.

Baked Macaroni & Cheese:

  • 12 oz elbow macaroni
  • 2 cups milk
  • 2 tbsp flour
  • salt & pepper to taste
  • 3 tbsp butter
  • 1/8 tsp onion powder
  • 3 oz shredded cheddar cheese
  • 3 oz shredded jack cheese
  • 4 oz crushed potato chips

Cookware:  large sauce pan, small sauce pan, large casserole dish

Bring water to boil in large sauce pan, add macaroni and cook according to package directions. In small sauce pan, melt butter, add flour, salt & pepper, onion, and then add milk. Stir constantly over medium heat until bubbly, add cheese, stir until melted.  Drain macaroni, put into casserole dish, stir in cheese sauce, top with crushed chips and bake 20 minutes at 350°, until top is light brown and cheese is bubbly.

Serves 4 generously

Prep time: 15 minutes  Cooking Time: 35 minutes (though 15 of those are simultanously with 15 minutes of prep time).