I am a huge Kraft macaroni and cheese fan, so for a long time I was anti-homemade macaroni and cheese. But, there is something comforting about homemade macaroni and cheese. I have tried several different recipes and found one I liked (though I adapted it quite a bit). It is so easy to make, and it is creamy and delicious.
However, stay tuned because I have a few new macaroni and cheese recipes I want to try out... so I will let you know how they go.
One more thing. I am a very visual person and I like to see pictures of the food I am making. So, I apologize when I do not have pictures of my food. Usually it is because it was so good we ate too fast, or the fact that I am too lazy to go get the camera. Usually it is a mixture of the two.
Macaroni and Cheese
1 can (14 1/2 ounces) chicken broth
1 c water
2 1/4 c uncooked elbow macaroni
2 1/4 c evaporated milk
4 TBS butter cut up
4 TBS flour
1/2 tsp salt
1/2 tsp black pepper
3 cups shredded cheddar cheese
Pre-heat oven to 350
In a 9x13 casserole dish combine broth, macaroni, evaporated milk, butter, flour, salt, and pepper. Stir to combine. Cover with foil and bake for 40 min, stirring every 15 min. Remove from oven and stir in cheese until melted.