Macaroni and Cheese is my all-time favorite meal. When I was a kid I practically lived on the Blue Box Kraft version — seriously, who didn’t? I was a huge pain in the ass though and I would go through phases where I would only eat certain types, for instance, I vividly remember a 3 year stint where I only liked the spiral shaped version. I also had this annoying habit of carrying around the little pouch of cheese powder while my mother was boiling the macaroni. I think those incidents are great examples we can use to confirm that I was a total control freak from birth.
Obviously, homemade Macaroni and Cheese is about 3000 times better than anything that comes out of a box. The recipe I use is based on one from the Better Homes and Garden’s cookbook. Essentially you sauté a diced onion in butter until softened (not browned). Then melt 3 tablespoons of butter in the same pan, whisk in 3 tablespoons of flour (and salt & pepper to taste). Cook the flour and onion paste for a minute or two and then add 3 cups of skim milk. Bring the milk and flour mixture to a boil (stirring frequently). Next add 3 cups of cheese. I like to use extra sharp cheddar and gruyere. Stir the cheese mixture until everything is melted together and thickened. Meanwhile, cook 3 cups of dry elbow or rotini macaroni (lately I’ve been buying the Healthy Harvest Whole Wheat Rotini). Pour the cooked and drained macaroni into a casserole dish, add the cheese mixture, and top with Italian bread crumbs. Finally, bake in a 375 degree oven for 25 minutes.
Your mom will be so proud of you!