Last Sunday I made macaroni and cheese for dinner. I love macaroni and cheese; it is one of my favorite comfort foods. This recipe comes from my dear friend Kara. Like me, Kara is blind, but that has not stood in her way. Kara is a wife and a mom to six awesome kids. Some of her hobbies include: biking, hiking, gardening, cooking and baking, and talking on the phone with me for hours (I made that last one up). 🙂
Kara and I love to recipe swap. Kara is an amazing cook and baker; she is always willing to experiment with new things. She makes me laugh and is an amazing friend; always there to cheer me up,
(to make this gluten free, use a gluten free pasta, all purpose gluten free flour and crushed Corn Flakes for the topping) This recipe is fantastic when it is made with gluten free changes!
You guys have got to try this macaroni and cheese, it is amazing! Thanks for the recipe Kara!
Macaroni and cheese
1 lb pasta (we love to use the shells, but you can use elbow macaroni, or gluten free pasta)
6 Tbsps butter
1/4 cup flour (gluten free all purpose flour)
4 cups milk
2 tsps salt
1/2 tsp pepper (or more)
1/8 tsp nutmeg
3 cups shredded cheddar cheese (sharp is really good, but you can use medium)
1 cup finely grated Parmesan cheese
3 cups very coarse bread crumbs (Corn Flakes, I only use 1 cup, I find three is too much)
1. Cook pasta al dente according to package instructions.
2. In a saucepan, melt butter. Whisk in the flour and cook together for 1 minute. Add salt, pepper, nutmeg, and milk. Simmer till thick. Whisk in cheeses.
3. Mix sauce with pasta. Put into baking dish. Toss bread crumbs with 2 Tbsps melted butter. Put atop the pasta mixture. Garnish with a little chopped parsley.
4. Bake at 375 for 20-25 minutes.
(Add ham if you want. You don’t’ need the bread crumbs as topping).