How to Make Simple and Perfect Mac and Cheese From Scratch with a Personal Touch

Tired of the boxed mac and cheese that does not satisfy your craving? I will show you how anyone can make the perfect mac and cheese from scratch even if you can't boil water.

Things You'll Need

• 1/2 pound of macaroni elbows. 1/4 stick of butter, 2 table spoons of flour, cheese ( your choice but cheddar works best) only use a cheese that melts well and is not stringy. about a pint of milk.

Instructions

1. Put a medium size sauce pan on the stove add about a quart of water and set burner on medium. Bring to a boil and add a pinch of salt. Add the elbow macaroni and stir to prevent from sticking together. Simmer till the macaroni is well cooked. Drain and set aside. It should take about 30 minutes to cook the macaroni. Be sure it is well done so it will not absorb all the cheese mixture and become too stiff and thick.

2. In another medium size saucepan over medium heat put the butter and let melt. Add the flour and stir to form a paste, called a rue. Allow the rue to cook throughly to avoid a flour taste. Add milk and mix continuously to avoid burning and sticking. When it comes to a boil it will thicken and you may need to add more milk. Start with a little milk and add as you need it to avoid being too thin. When it is at the consistency that you desire you can add the cheese. Add as much cheese as you like. I like mine very cheesy so I usually put about an eight ounce package. The type of cheese you use is up to you, but cheddar is the one that I find works best and melts best. But if you prefer some other type like munster or american it will be just fine and it will suite your taste. Mix well and add salt and pepper to taste. If you find it to be light on the taste I find that a teaspoon of horseradish really brings out the flavors without overpowering any. Hot sauce works well also. Experiment with a scoop that you remove from the pan and this will avoid ruining the entire batch.

3. Pour the cheese mixture over the macaroni and mix well. Pour this mixture into an oven proof pan, 8x10 should be fine. Grate some cheese on the top of the mac and cheese mixture and spread evenly. You can put as much cheese on the top as you wish. If you like a thick crunchy crust add more cheese. Place under broiler until the crust is brown and bubbly. Be careful not to burn the crust. Turn off broiler when the crust is the color you like and let heat in oven at 325 for about 15 minutes, just enough to heal throughly. Remove from oven and let stand for five minutes before serving. Enjoy.

Tips & Warnings

• Make your mac and cheese the way you like it. Add crispy bacon if you like, add cooked onion, peppers, ham, whatever you like. If you do not like a cheesy crust, try bread crumbs instead, or just have it plain without the crust. You can enjoy this mac and cheese as soon as you add the cheese mixture to the macaroni elbows without putting it into an oven proof pan and broiling it. Kids love it this way, nice and creamy and not too hot for them. Try a variety of cheeses like velveta or american or for big taste try extra sharp cheddar and try parm. cheese on top. I highly suggest adding some tomatoes before baking. The tomatoes can either be mixed into the mixture or placed on top in slices and the cheese put on top of the tomatoes, fantastic. You could add some hot peppers and a pinch of cumin and chili powder for that Mexican flare. I know someone that makes this recipe with almost no cheese at all, just a smooth creamy sauce and she says it is fantastic and her kids love it also. There is no end to the variety of ways to prepare this dish, have fun with it. Also, this recipe can become an entirely different dish if you do not use cheese. Just make the sauce without adding cheese and add cooked broccoli with cooked boneless chicken or ham. Also works well with cooked shrimp. Use your imagination, better yet, ask your kids because they really know what they like and it will make it their own special dish.

• Always supervise children when working with hot items in the kitchen and around appliances. Use oven proof mitts when removing hot items from the stove. Allow mac and cheese to cool before serving to avoid burns. Be sure to clean all cooking and food preparation areas throughly after use to avoid bacteria. Get your serving first before someone else eats it all.