It's our first Soul Food Sunday and we're sharing recipes for Baked Macaroni and Cheese! After all I can recall very few Sunday dinners that didn't involve baked mac & cheese. It's family favorite all across the board. The recipe I'm sharing today is one that I created during my staycation in New Orleans. I was looking for a way to take a traditional comfort food and make it my own.
Also, I just want to mention that if like me you have kids or family members who can't have dairy, the soy or whatever dairy alternatives you use for milk and cheese will work just as well. In addition, please know that I'm all about making things from scratch but I'm not above creating recipes that are semi-homemade!
14 oz Elbow Macaroni
16 oz Grated Sharp Cheddar
1/3 cup Cubed Velveeta Cheese
3 cups Water
1/3 cup 2% Milk
1 tsp butter
1/2 Chopped Small Onion
Seasoning Salt & Black Pepper (season to preferred taste)
In a medium or large sauce pan, bring 3 cups of water to a boil. Pour in elbow macaroni and cook until al dente (roughly 10-12 minutes). Once macaroni is done drain most of the water off. Place pan with macaroni back on the stove with heat turned off. Add in the Velveeta cubes and milk.
Mix well so that cubes start to melt. Next mix in grated cheddar (save some of sprinkle on top), butter, onions and season with seasoned salt and black pepper to your liking. Lightly spray baking dish with non-stick spray and pour in macaroni. Sprinkle the rest of the grated cheddar on top. Cover with aluminum foil and place in pre-heated oven at 350 degrees for 20-30 minutes.
To brown (crust) top of macaroni, remove foil the last 5-10 minutes of baking. Let cool for 5 minutes and serve.
|Please pardon the half eaten biscuit.|
Don't forget to link up your baked macaroni and cheese recipes below! Be sure to include a pic! Next week we're sharing potato salad recipes!!