Tuesday, February 7, 2012

Macaroni and Cheese

Who doesn't like mac and cheese?  The best is from a box, I don't care how old you are, the powdered cheese is still good! ha ha.  Well this morning, I got a free magazine.  The person living here before me didn't forward her women's day subscription.  So yay, free magazine!  But I think I already have that one, I have purchased two or three subscriptions lately and cant remember what they were so.....

Anyways, I was perusing the pages and it had a fun little facts on mac and cheese, so I thought I would share it with you.  Then give you some of my go to recipes. 

1802: Having fallen for the dish in Europe, Thomas Jefferson begins serving it at the white house.  America follows.
1937: Kraft launches what will one day be known as Kraft Macaroni & Cheese-- and sell a million little blue boxes a day.
1993: A contest results in a new Crayola color: Macaroni and Cheese.  Kids start coloring everything orange.
2006: S'MAC, the first restaurant devoted to the dish, opens in New York City.  All mac and cheese, all the time!

Fun little facts, huh?  I don't remember the whole crayon thing, but I'm sure I was on the band wagon.  I will def have to check out that restaurant when we go to the NYC this summer!

My version of Sandra Lee's Semi-homemade Taco Mac & Cheese

  • 1 box of mac and cheese (the cheese sauce one)
  • 1 small jar of pimentos
  • 1 lb turkey, or ground beef
  • 1 packet of taco seasoning
  • 2 c. of cheese (colby blend, cheddar, whatever you have)
  • tortilla chips (handful, crushed)
  • 1 or two cans of corn (you can even use the rotella kind with peppers for more spice)
  • sour cream, salsa, sliced black olives, shredded lettuce (garnish)
-make your mac & cheese according to package directions.
-brown meat and add taco seasoning and water, let simmer for a few minutes
-mix meat, corn, some cheese, pimentos with mac & cheese.
-pour in square baking dish and top with crushed chips and the rest of your shredded cheese.
-bake at 350 degrees for 15-20 minutes until warm and cheese is bubbly on top.
-top with toppings when complete (if you wish)

photo via foodnetwork tv

This is a family favorite, I make it often.  It is super simple and delish!

Homemade Mac & Cheese
  • 1 lb. elbow macaroni
  • 3 c. whole milk
  • 2 T. flour
  • 2 T. butter
  • 2-3 c. cheddar cheese
  • 1 or 2 t. dried mustard
  • salt and pepper
  • 1/2 c. bread crumbs (mix crumbs with melted butter in a saucepan for topping)
  • 2 T. melted butter
-cook macaroni until al dente (to the tooth), salt your water before hand.
-in a medium saucepan melt your butter and whisk in your flour, cook for a minute.   (this allows the flour taste to cook out.)
-add milk and whisk, let it bubble around the edges, don't boil, it will burn the milk.
-add your cheese and stir until melted.  Add mustard and salt and pepper to taste.
-pour in baking dish and top with buttered breadcrumb mixture.
-bake at 350 degrees for about 30 minutes or so, until bubbly.

This is a rough estimate, but you really cant mess up mac and cheese, unless you forget the cheese!

Hope you have a great Tuesday! 



  1. OMG!!! FINALLY!!! Some one who makes mac and cheese like me!!! Your family recipe is almost exactly like mine :) Everyone always tell me they make the best mac and cheese and then when I taste it it tastes like flour and Velveeta.. :P We call the flour/butter/milk combo white sauce and I use it for casseroles instead of cream of whatever soup.

  2. velvetta! that stuff just scares me! i'll only eat it is its in a cheese diP! lol. I make practically all our sauces from scratch. I was never good at thickening them. Now I just add copious amounts of cheese and it thickens right up! the more the cheese, the better!!!!


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