The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Quick Macaroni and Cheese
I have several recipes on my website for macaroni and cheese but this one, hence the name, is probably the “quickest”. And please, do not mislead the “quick” part to mean that it is not delicious and loaded with flavor because it really is! I am a fan of macaroni and cheese from way back. I remember when my Grandma Barbra and Great Grandma Flora would go to the KFC in New Castle and I would always get drumsticks, mashed potatoes with gravy and extra macaroni and cheese. The macaroni and cheese was always my favorite part. Well, aside from their bread pudding which was amazing! I have still to this day not found a bread pudding as delicious! If anyone out there is reading this and has either a great bread pudding recipe, or knows the recipe from KFC, please email me! Yes, yes, I have my own recipe for bread pudding on my website but I would love to have the KFC version!
Anyways, this recipe is perfect for the upcoming Holidays because not only is it quick, it can also be made in advance! Tip! Anytime there is a recipe that says you can make it in advance, hold on to it! When the Holidays roll around and you are running, running, running, always go for the things that can be made ahead. Trust me, they will make your life so much easier!
Quick Macaroni and Cheese
16 oz elbow macaroni, cooked and drained
1 stick unsalted butter
1/2 cup white all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 cups whole milk
4 cups shredded cheese
Start by preparing your elbow macaroni.
Spray a 9×13-inch baking pan with non-stick cooking spray. Preheat your oven to 350 degrees F.
In a large pot, melt the unsalted butter. Add in the white all-purpose flour, salt and black pepper and whisk constantly for 5 minutes until smooth and bubbly.
Add in the milk, whisking constantly and continue to cook until warm and bubbly which will take about 10 minutes.
Add in the shredded cheese. Whisk until melted, smooth and thick.
Add in the prepared elbow macaroni and stir well until everything is combined.
Pour the macaroni and cheese into the prepared pan. Top with shredded cheese if desired. Bake, in preheated oven, for 30 minutes. Remove and cool slightly.
Enjoy!
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