Homemade macaroni and cheese

Gin Lee

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Homemade macaroni and cheese/Gin Lee

Homemade cheesy elbow macaroni and cheese

Today, I am sharing my spin on how I make cheesy elbow macaroni and cheese. This recipe can be made with any type of pasta. I even make the same cheese sauce to go with spaghetti noodles sometimes to change the recipe up. It's delicious either way.

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Homemade macaroni and cheese/Gin Lee

Ingredients:

  • 1 pound of dry elbow macaroni noodles
  • ½ cup of butter
  • 4-½ cups of shredded white American cheese
  • ½ cup of shredded cheddar cheese
  • 1-½ cups of shredded mozzarella cheese
  • 1 teaspoon of seasoning salt
  • 2 teaspoons of ground black pepper
  • 1 teaspoon of smoked paprika
  • 2 tablespoons of flour
  • 1-½ cup of milk
  • 4 quarts of water (to cook the noodles in)

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Cooking elbow macaroni noodles/Gin Lee

Instructions:

In a large pan, add the water, bring to a boil, over medium-high heat. Add the dry pasta. Cook the pasta for about ten minutes, then drain the water off. Place the macaroni noodles back into the pan, add four tablespoons of butter and stir. Set aside.

Over medium heat, in another large pan, add four tablespoons of butter, allow it to melt, then add the flour and stir continuously. Next, add the milk, white American cheese, and the seasonings. Stir and bring to a slow bubbling boil. The mixture will come together like a gravy. Take the cheese sauce off the burner.

Next, add the noodles into the cheese sauce, stir until all the macaroni is covered well.

Now, spoon the pasta into a 9x13 deep casserole dish, add the remaining cheeses. Bake at 350 degrees F for about twenty-five minutes.

Allow the macaroni and cheese to set for ten minutes before serving, then serve and enjoy.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

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