Mac and cheese made from scratch

Mac and cheese made from scratch

I don't like boxed mac and cheese so I make my own from scratch. It has a thick, creamy sauce, similar to mac and cheese you'd find at a deli.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

2

Servings

2
Cups Dried macoroni noodles
5
Cups Shredded sharp chedder, pepperjack, or your choice of cheeses
2
Cups Milk
2
Tbs Flour, or cornstarch
1
tbs Dijon mustard
Bacon (optional)
Chopped potato
Olive oil
4
tbs Butter
Panko bread crumbs
Johnny seasoning
  1. Cook macoroni noodles. While they're cooking melt butter in saucepan with the flour. Whisk together until it becomes bubbly. Add milk and cheeses. Add dijon mustard. Reduce heat. Cook chopped potato with olive oil and seasoning.
  2. Drain macoroni and return to pot. Add cheese sauce and chopped potato.
  3. Butter up a caserole dish and pour out the mac onto it. Sprinkle some bread crumbs on the top, some drops of added butter if you wish, and sprinkle some bacon bits on it if you're wanting some bacon. And top it off with some extra shredded cheese
  4. Put the dish in the oven for a few minutes at 300 until the cheese melts and it sets.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Always cook noodles until el dente, or firm. Try eating a noodle to make sure it's done before you add the cheese sauce.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.