When I posted my Grilled Goat Cheese & Mushroom Sandwich, I explained I made it in order to find a replacement for kraft singles grilled cheese sandwiches that I don’t like anymore.
I also said I don’t like kraft dinner anymore. But it definitely didn’t mean I’d never eat mac & cheese again. It only meant I’d make a better tastier homemade mac & cheese.
And it’s not like homemade mac & cheese is a lot harder to make than kraft dinner.
Ingredients:
- 1 package (375 g) whole wheat elbow macaroni
- 2 slices of bread (I used sprouted whole wheat)
- 3 tbsp earth balance or softened butter, divided
- 1 tbsp flour
- 1 cup warm milk
- 1/2 package Maclaren’s Imperial Sharp Cold Pack Cheddar
- 1 tsp salted herbs OR salt to taste
- paprika
Directions: Bring a big pot of water to a boil and cook macaroni according to package instructions.
Meanwhile, process the two slices of bread in a food processor until coarse crumbs start to form. Add 2 tbsp earth balance or softened butter and process until combined. Set aside.
In a large saucepan, melt remaining 1 tbsp butter over medium heat. Add four and stir until it starts to bubble. Whisk in milk, then stir constantly until sauce begins to thicken, about 5 minutes.
Add cheese and salted herbs and stir until completely melted. Toss the drained macaroni in the sauce.
Preheat oven to 350°F. Transfer macaroni in 1 large or 4 small baking dish(es). Top with bread crumbs and sprinkle with paprika. Bake for 30 minutes and serve immediately.
Serves 4
This mac & cheese is so good it is addicting! I ate it all and now I wish I had more cheese because I’m still craving it! It has just enough sauce to stay moist in the oven without having any extra sauce in the bottom of the dish. The top is crunchy and it is creamy inside. And it is cheesy but not overpowering.
I wanted to make this into a two-way recipe: stove-top and baked. But the baked version is so good it doesn’t even compare to the stove-top one!
I had this as leftovers but baked it just before eating it. I kept the bread crumbs and macaroni separately and transferred to a small baking dish to bake when I wanted to eat it!
Have a great weekend!
yum! I hate kraft mac and cheese too. It's got that gross fake cheese taste. This looks delicious and at least a little healthy! haha
My sis-in-law has a recipe like yours that she makes in a crock pot. Way better then the box stuff, lightyears ahead, as I am sure yours is as well.
Oh I soooo love baked mac and cheese. Perfect for the dreary days we've been having around here!
My daugher is going to love this! She lives on Mac and cheese and pizza. Teenagers!
I hate to say it, but I still love Kraft Mac n' Cheese every now and then. But I'd definitely prefer a homemade mac n cheese to it, any day! This sounds like a fantastic recipe! =)
I've soooooooooo been craving mac and cheese! I think I am going to make it for Easter :D. Your version sounds great!