Homemade macaroni & cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Whole 12oz package Macaroni Skinner Large Elbows(boiled & drained)1/4 cup Flour - Gold medal all purpose flour 1/4 tsp Pepper, red or cayenne 1.5 tsp Stone fine Ground Mustard seed 3 tbsp Extra Virgin Olive Oil3/4 cup Kroger brand mild cheddar cheese shredded or sharp3/4 cup Swiss Cheese, Shredded Kroger 1 1/2 cups 1/4cup Great Value - plain bread crumbs 2 cup Milk, 1% microwave on low just to take the chill off and make lukewarm. About 2 minutes on power level 5 or 6. 11/4 cup Sams choice bone broth 1/2 tsp Fresh Ground Black Pepper
Precook the elbow macaroni according to instructions then drain and set aside.
In a sauce pan heat olive oil over med/high heat then add the flour, mustard and cayenne pepper at this time candy stir constantly until thickened and paste-like, but remove the larger lumps with the back of a spatula or a potato masher.I like to premix my flour, mustard and cayenne in a small lidded plastic storage container about a four ounce one then lid it and shake it up.
Begin adding the warmed milk about a quarter cup at a time until it starts to bubble up and simmer. At first your mixture will still be very paste-like from more flour and less milk,but will thin out after multiple milk add ins. To ensure you don't rush this process, always time yourself and give a full five minutes of time to add two cups of milk to pot, constantly stirring it and don't forget to scrape sides and bottom with a spatula for the flour film. I had a large chunk stuck to the bottom of one of my pans once ad it burned...Mot fun!
Once all milkis added, add chicken bone broth to the pot, allow it to return to a boil and then remove from heat and add shredded cheeses to the liquid and pepper. Stir until cheese is melted and blended in well.
Spray with cooking spray a Pyrex dish and preheat the oven to 350F.
Add cooked elbow macaroni to dish then pour over the milky liquid and stir to coat noodles. Top with bread crumbs and pop into oven for 30 minutes.
Caution it will be very hot.
Serving Size: Makes about 10 3/4 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MELTEA43.
In a sauce pan heat olive oil over med/high heat then add the flour, mustard and cayenne pepper at this time candy stir constantly until thickened and paste-like, but remove the larger lumps with the back of a spatula or a potato masher.I like to premix my flour, mustard and cayenne in a small lidded plastic storage container about a four ounce one then lid it and shake it up.
Begin adding the warmed milk about a quarter cup at a time until it starts to bubble up and simmer. At first your mixture will still be very paste-like from more flour and less milk,but will thin out after multiple milk add ins. To ensure you don't rush this process, always time yourself and give a full five minutes of time to add two cups of milk to pot, constantly stirring it and don't forget to scrape sides and bottom with a spatula for the flour film. I had a large chunk stuck to the bottom of one of my pans once ad it burned...Mot fun!
Once all milkis added, add chicken bone broth to the pot, allow it to return to a boil and then remove from heat and add shredded cheeses to the liquid and pepper. Stir until cheese is melted and blended in well.
Spray with cooking spray a Pyrex dish and preheat the oven to 350F.
Add cooked elbow macaroni to dish then pour over the milky liquid and stir to coat noodles. Top with bread crumbs and pop into oven for 30 minutes.
Caution it will be very hot.
Serving Size: Makes about 10 3/4 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MELTEA43.
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 10.5 g
- Cholesterol: 18.9 mg
- Sodium: 208.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 1.5 g
- Protein: 11.9 g
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