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Mac & Cheese

Course: Lunch, Main Course, Side Dish
Author: Jennifer

Ingredients

  • 2 cups uncooked macaroni gluten free!
  • 4 tbsp butter
  • 2 tbsp minced onions I usually omit this, my kids don't like it. I think it's divine
  • 4 tbsp all purpose flour gluten free! or rice flour, oat flour, almond flour, whatever
  • 1 tsp salt I usually omit this
  • 3/4 tsp dry mustard
  • 1/4 tsp paprika
  • 2 cups milk almond milk is best, soy gives it a weird taste IMO
  • 3 cups shredded cheddar divided (I like to mix mild & sharp, and maybe toss in a little CoJack too)

Instructions

  • Boil 6 cups of water and cook macaroni until al dente. Drain.
  • In a large saucepan, melt butter.
  • Add onion and cook, stirring constantly until tender.
  • Add flour, salt, dry mustard and paprika. Mix well.
  • Add milk and stir for five minutes or until thickened. I suggest drizzling the milk in slowly while stirring.
  • Add shredded cheese and stir until melted.
  • Stir in macaroni and serve.

Notes

For a little added protein add a can or two of drained tuna or chicken. Voila! Quick and easy mac & cheese without all the sodium and food coloring of that boxed stuff. Need an even quicker variety? Cook up your macaroni, drain and return to pot. Add about 1/4 c milk and 5 or 6 slices of American cheese (or to taste). Stir together and serve. If your cheese is too thick, add a little more milk. If it's too runny, add a little more cheese.