Trial- Homemade Mac and Cheese

I have decided to take my nutrition and health into my own hands, and that starts with not buying lunches at work. While mac and cheese might not be the lowest calorie option, I decided to give it a shot for two reasons: 1) I need to get more calcium in my diet and the milk and cheese will help, and 2) I’ve never made food ahead of time to freeze for lunches and dinners, so I wanted something familiar! I’ve actually not tried to make a cheese sauce before, so this was an interesting ride all around. Unfortunately, I only have a picture of the finished product- I was hurrying along and didn’t have time to take pictures during!

I picked a simple, basic baked macaroni and cheese recipe for my first attempt at a cheese sauce! It is highly rated on All Recipes (4/5 stars), and has well over a thousand reviews- clearly people have tried it and liked it. Here’s to a new recipe!

Homemade Mac and Cheese

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

Directions

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

What I Would Change
-More cheese! I used the full 2 cups of cheese, and this recipe could definitely use more. I would say 1/2 cup to 1 cup more would do.
-I just sprinkled breadcrumbs on top, sans butter/margarine, and it was perfect! Then again, I typically don’t use extra butter if I don’t have to, so this might be down to personal preference.

Another recipe that I froze will be up next week, and I will try to update this post with what it tastes like post-freezing and reheating! I am hoping to make enough for lunches/dinners every second weekend if possible, but every weekend if necessary. It is so cold here in the winter that I will most certainly appreciate the warmth at lunch.

Here comes my plea: please comment with any recipes that you like to make and freeze for eating later on! Anything that can be separated out into smaller Ziploc/Rubbermaid containers that are healthy would be welcomed wholeheartedly! 

Until tomorrow,
The Historian!

One thought on “Trial- Homemade Mac and Cheese

  1. Charlotte Graham September 20, 2016 / 1:47 pm

    I love doing make ahead soups, as I find that soups are one of the few foods that reach their tasty prime the day after they’re made. I just throw a bunch of veggies and stock in the slow cooker, let it do its magic, and put portions of it into individual containers!

    Like

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