We started our “Back of the Box” recipes with an American classic: Homemade Macaroni and Cheese.
You have to understand, homemade macaroni and cheese is a hard sell at my house. We, um, like the powdered boxed kind.
(Don’t look down on us. Please?!?)
I’m not a big fan of boxed macaroni and cheese but my children are. Aldi’s, $.33, you know? Or what is really great is when Kraft is on sale. Exciting times. I really am sorry.
Anyway, if I could find a great homemade macaroni and cheese recipe maybe, just maybe, the box kind would go to the wayside. I wanted to find a recipe that I can serve with dinner as a side dish.
Well, wouldn’t you know it, on the back of the Ronzoni Smart Taste elbow pasta is a recipe for homemade macaroni and cheese. I made a ham the other night and thought it would be a great time to try it.
This recipe is adapted from Ronzoni Smart Taste Pasta:
1 pkg elbow pasta
3 Tbsp butter
3 Tbsp flour
2 1/1 cups milk
2 cups cheddar cheese
1/2 cup Italian bread crumbs
Cook pasta. In a saucepan, melt the butter then stir in the flour. Slowly add the milk, stirring constantly. (Medium heat) When sauce is thick, it will take a while, add salt, pepper and garlic powder to taste. Add cheese and stir in a figure 8 pattern until all cheese is melted. Pour cheese sauce over macaroni. Pour unto a greased square baking dish. Top with bread crumbs. Bake in a 350* oven for 25 minutes.
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