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© 2016 Beverly Holtzem

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Macaroni and Cheese

October 23, 2018

 This mac and cheese is a regular in our house.  We make it almost weekly, it is just the best!  I've tried a lot of combinations of cheese over the years, and it always tastes good!  I just throw whatever cheese we have at the time: cheddar, feta, jack, white cheddar, parmesan, bleu, gorgonzola.  The possiblities are endless, so don't be afraid to try something new.  just use the same amount of cups of cheese.  Just be moderate with your stronger cheeses.  I love gorgonzola, but I will put about 1 cup cheddar, 1/2 cup gorgonzola, 1/2 cup parmesan.  

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Macaroni and Cheese

 

 

 8 ounces pasta (elbow or penne are my favorites)

 

1 1/2 cups aged white cheddar shredded cheese 

1/2 cup gorgonzola cheese

1/4 cup parmesan

 

3 cups milk

1 tablespoon grated garlic

1/4 cup butter

3 tablespoons flour

 

1/2 cup bread crumbs

1-3 teaspoons paprika

1/2 teaspoon garlic powder

 

I like to arrange my recipe ingredients by stages, so you'll see items that are mixed together in the recipe written in groups.

 

  1. Cook macaroni according to the directions on the box, or make your own! 

  2. Melt butter over medium heat, add garlic and cook for one minute, stir in flour to make a roux.  Cook for 2 minutes to get the flour taste cooked out.

  3. Add milk to roux slowly, stirring constantly.

  4. Stir in cheeses, and cook over low heat.

  5. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

  6. Sprinkle bread crumbs over macaroni mixture, add paprika and garlic powder on top.

  7. Bake at 350 degrees for 20 minutes. 

  8.  

    Cool 5 minutes before serving.

     

     

     

     

     

     

     

     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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