Blue Box? What Blue Box?!

Granted, I think Kraft’s macaroni and cheese is OK, but I much prefer the homemade stuff. 😉 Dan made this batch of mac-and-cheese the other day using his mom’s recipe.

Mac and Cheese (Closeup)

Combine the following in a large pot:

2 eggs
1 cup flour
4 cups milk

Bring the ingredients to a boil on stove set to medium heat. Sautee 2 tbsp onions with a stick of butter. Add the sauteed onions to the mixture in the pot. Add 4 cups of shredded cheese. Mix thoroughly and cook on medium heat until the cheese is fully melted. Once the cheese is fully melted, cook on low heat, stirring occasionally. (Note: This produces a thick sauce. For a less thick sauce, use less flour and/or more milk).

Cook 1 pound of pasta until it is al dente. Once the pasta is done, combine with the sauce in the large pot. Stir until the pasta is fully coated. Pour the contents of the pot into a 9×13 inch roasting pan. The mixture should be 2 to 3 inches deep throughout the pan. Liberally pour bread crumbs on top. Cook for 15 minutes at 400 degrees.

Substitutions: Dan uses grated parmesan-romano instead of bread crumbs atop the mac/cheese.

A couple of pictures of the finished mac and cheese in the pan:

Pan of Mac and Cheese

Just-Baked Mac and Cheese

Golden, cheesy goodness on the plate:

Mac and Cheese Plated

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About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on June 6, 2008, in comfort food, entrees, recipe, side dish, Uncategorized, vegetarian and tagged , , . Bookmark the permalink. 1 Comment.

  1. This would be an excellent addition to the wiki: http://librarianmacncheese.wetpaint.com/

    I wonder — would it still count as “librarian mac and cheese” if it was made by the librarian’s boyfriend and was his mother’s recipe? 😉

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